|cooking spray: 1 oz (1 spray)|
|olive oil: 1 tsp|
|onions: 1 (chopped)|
|chipotle peppers (chopped): 1 1/2 Tbl (canned / drained)|
|canned green chili peppers: 6.75 oz (mild, diced, drained)|
|reduced fat cheddar cheese: 3 oz (shredded, can also use low-fat Colby)|
|monterey jack cheese (shredded): 3/4 cup (reduced-fat)|
|egg substitute: 1 cup (fat-free)|
|light sour cream: 3/4 cup|
|plum tomatoes: 2 (seeded and chopped)|
Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
Place oil in skillet and heat over medium-high heat. Add onions and cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in peppers and chilies and cook about 1 minute more. Spoon mixture evenly into prepared pan; sprinkle with cheeses
In a small bowl, whisk together egg substitute and sour cream; pour evenly over cheeses and sprinkle with tomatoes.
Bake until a knife inserted in center comes out clean, about 35 minutes. Cut into 6 pieces and serve.
Green tomatillo salsa makes a nice topping for the casserole.