Barbara Caton moved to Hillsborough four years ago to be closer to family.
But she’s originally from the Southwest – New Mexico to be exact – where Mexican recipes, like this one for chiles rellenos casserole, are popular.
“The recipe is from Better Homes & Gardens,” Caton wrote in an email. “My sister-in-law especially liked it and took it to all their church dinners.”
Caton notes that the recipe is low-cholesterol and will be good for home cooks looking for healthier recipes.
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Chiles Rellenos Casserole
From Better Homes & Gardens.
Nonstick cooking spray
2 (4-ounce) cans diced green chili peppers, drained
8 ounces (2 cups) shredded low-fat cheddar cheese
2 cups skim milk
1 cup biscuit mix
4 slightly beaten large eggs, or 1 cup frozen egg substitute, thawed
1 cup low-fat cottage cheese
Hot sauce, optional
Preheat oven to 350 degrees.
Spray a 12-by-7-1/2-inch baking dish with spray coating. Sprinkle with chili peppers and cheddar cheese.
In medium bowl, combine milk, biscuit mix and eggs or egg substitute; use wire whisk or fork to beat until smooth. Stir in cottage cheese. Spoon egg mixture over chilies and cheese. Sprinkle with Tabasco, if desired.
Bake, uncovered, for about 45 minutes. Serve with salsa as optional garnish.
Yield: 6 servings.