Chile Rellenos Casseroles

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Chile Rellenos Casseroles

Serves: 24


	Ingredients 4 cups skim milk 3 cups liquid egg substitute 2 cups cornmeal 1 cup flour 4 tsp baking powder 4 tsp salt 1 qt light ricotta cheese 1 qt corn kernels, frozen, thawed 1 qt light Colby cheese, shredded 2 cups canned chopped green chilies 1-1/2 cups California ripe olives, coarsely chopped 1/3 cup cilantro, minced 5 cups salsa

Method

Beat together milk and egg substitute. Add combined cornmeal, flour, baking powder and salt. Blend in ricotta cheese.

Stir in corn, Colby cheese, chilies, olives and cilantro. Spray 8 ounces au gratin dishes with nonstick cooking spray. Divide mixture evenly among dishes, about 8 ounces each.

Bake at 375 degrees F, 20 minutes or until set. Serve with salsa.

Photo and Recipe Courtesy of The California Olive Industry.