Chile Cheese Casserole
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1 egg
4 egg whites
1 cup milk  
1 cup Mayfield low-fat cottage cheese
½ teaspoon salt
1 (4-ounce) can chopped chiles
1 (15-ounce can black beans, rinsed and drained
2 tablespoons chopped red bell pepper
¼ cup sliced green onion, divided
10 (6-inch) corn tortillas, cut in half or quarters
1 ½ cup reduced-fat Colby-jack cheese
 

Cook Time: approx 45 min.
Makes: 6 servings

Whisk together egg, egg whites, milk, cottage cheese and salt.  In a separate bowl, combine chiles, beans, bell pepper, and 2 tablespoons green onion.  In a greased 2-quart casserole dish, layer casserole as follows:  one-third of tortilla pieces, half of Mayfield cottage cheese, one-third of Colby-jack cheese, half of bean mixture, one-third tortilla pieces, remaining cottage cheese, one-third of Colby-jack cheese, remaining bean mixture, remaining tortilla pieces and remaining Colby-jack cheese.  Sprinkle remaining 2 tablespoons green onion on top.  Bake at 375 degrees for 45 minutes or until eggs are set and a knife inserted in the center comes out clean.