Chile Relleno Casserole
I discovered a recipe similar to this a few months ago and it quickly became a household/potluck favorite. It's a little like a Mexican-flavored lasagna, but there are no noodles in it. Post WLS, I adapted it a little to boost the protein and lower the fat by substituting part-skim ricotta for part of the cheese in the original recipe - this also reinforces the lasagna-like quality of the dish. Tried this during first week of soft foods, and tolerated it well.
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Chile Relleno Casserole
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1 jar (16 oz) roasted red pepper strips (Vlasic Stackers) or whole ones, cut-up
8 oz. reduced fat Mexican shredded cheese (or cheddar, mozzarella, whatever you like)
Preheat the oven to 350.
Coat an 8x8 baking dish with non-stick spray. Drain the pepper slices and place half in a layer in the dish. Sprinkle 1/3 of the cheese on top, then repeat.
Mix together:
2 eggs (or equivalent amount of egg substitute)
1 cup part skim ricotta cheese
2 tablespoons flour
1/2 cup milk (any type)
a little freshly ground pepper
(optional: 1 teaspoon each of ground cumin and chili powder)
Pour this over the layers of peppers/cheese, and bake for 30 minutes until set.
Remove from oven, top with:
1 cup salsa (any kind you like)
the remaining 1/3 shredded cheese
Optional - 1/4 cup shredded or grated Parmesan cheese
Return to oven, bake another 20 minutes.
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You can get creative - chop up some canned chipotle peppers and add to the red peppers, or mix with the salsa on top; add some freshly chopped cilantro to the base or the topping, or just sprinkle over the top when done.
I'd guess this makes 6-8 servings for Other People, and LOTS for those of us who consume 1/3 cup to a cup at a time. Nice dish to share with friends and family. It freezes well.
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Phil Darby / LAP RNY Dr. Callery 09/27/04........|Max:280+|Min:±155|Now:±175|
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