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Cheesy Chile Bake

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SERVES: 6

SERVING SIZE: 1/2 cup

COOK TIME: 30 Min

Just 'cause you're watching what you eat, doesn't mean you have to eat bland food. Our comforting and zesty Cheesy Chile Bake is a super side dish that will give you great taste without straying from your diet.

What You'll Need

2 cans (4-ounce) whole green chilies, rinsed, patted dry, and seeds removed, divided
1 1/2 cup reduced-fat shredded Mexican cheese, divided
3/4 cup liquid egg substitute
1/2 cup fat-free milk
1 teaspoon onion powder
1/2 teaspoon salt

What to Do

Preheat oven to 350 degrees F. Coat a 9-inch-square baking dish with cooking spray.
Spread half the chilies on bottom of prepared baking dish. Sprinkle 3/4 cup cheese on top then add layer of remaining chilies.
In a small bowl, whisk egg substitute, milk, onion powder, and salt; pour over chilies. Sprinkle with remaining cheese.
Bake 30 minutes, or until golden.

Notes

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Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 86
Calories from Fat 15
Total Fat 1.6g 2 %
Saturated Fat 0.9g 5 %
Trans Fat 0.0g 0 %
Protein 13g 26 %

Amount Per Serving % Daily Value *
Cholesterol 4.2mg 1 %
Sodium 420mg 18 %
Total Carbohydrates 13g 4 %
Dietary Fiber 0.7g 3 %
Sugars 1.1g 0 %

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cherijq 2835057

May 26, 2019

I made this tonight. I made mine with poblano pepper. It was awesome! I will make again.I had a salad with mine.

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Tuellz

Jan 18, 2018

51 calories?? I would want this as a main dish, not a tiny side.

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SissieSass

Jun 20, 2017

I think pairing this with a nice black bean salad or with some black beans included. Would it change the dish too much to add beans for some protein? I understand the nutritional value would be different, but I like the sound of using a low-fat bean with the green chilies. I am feeding three hungry teens.

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amyjchefmypts 3568476

Apr 28, 2014

OMG was this ever good! I'm fortunate enough to live in an area where we have access to fresh green chiles in varying heat levels. The fresh chiles make such a difference. I make this about once every other week. We eat this as a main course with a side salad, but it would also make a great side dish.