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| 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) |
User rating:
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.
