Chile-Cheese Brunch Casserole

From EatingWell: May/June 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Zesty and cheesy, this casserole is easy to make ahead of time for entertaining.

12 servings

Active Time: 35 minutes

Total Time: 1 hour 20 minutes

Nutrition Profile

Ingredients

6 corn tortillas
5 large eggs
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 large egg whites, or 1/4 cup dried egg whites reconstituted according to package directions
2 16-ounce containers low-fat cottage cheese
2 1/2 cups shredded extra-sharp Cheddar cheese
4 4-ounce cans chopped mild green chiles
1 cup prepared tomato salsa

Preparation

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Toast tortillas: place one at a time directly on a burner (gas or electric) set at medium heat. Toast, turning frequently with tongs, until golden, 30 to 60 seconds. Cut tortillas into 1-inch-wide strips.
Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt; whisk until smooth. Add remaining 2 whole eggs and egg whites and whisk until smooth. Add cottage cheese, Cheddar cheese, chiles and tortilla strips and mix with a rubber spatula. Pour into the prepared baking dish.
Bake the casserole until set in the center and golden on top, 40 to 50 minutes. Let cool for 5 to 10 minutes. Cut into squares. Serve with salsa.

Tips & Notes

Make Ahead Tip: The casserole will keep in the refrigerator for up to 2 days. Reheat before serving.

Nutrition

Per serving: 225 calories; 10 g fat (5 g sat, 1 g mono); 96 mg cholesterol; 14 g carbohydrates; 21 g protein; 3 g fiber; 815 mg sodium; 142 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Calcium & Selenium (23% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 medium-fat meat