puffy chile rellenos casserole

6 cans (4 ounces each) whole green chiles, drained*

8 flour tortillas, cut into 1-inch strips

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

3 cups egg substitute

3/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1 teaspoon paprika

1 cup salsa

* I use one large can

1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. beaking dish with nonstick cooking spray. layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

3. Bake, uncovered,at 350* for 40-45 minutes or until puffy and a knife inserted in the middle of the pan comes out clean.

Let stand for 10 minutes before cutting. Serve with salsa.

Suggestions: If you want a healthier version use low-fat cheeses and fat-free milk.

prep: 20 min

cook: 40 min + 10 min

servings: 8