Egg & Green Chili Casserole

Note from Cheri: This recipe is reprinted with permission from Meals on the Move: Rush Hour Recipes by by Holly Clegg, a Trim & Terrific (TM) cookbook. This is a "non-eggy" dish that works well on a buffet as it easily cuts into serving portions. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

2 cans (4 oz. each) chopped green chiles, drained 8 (6-inch) flour tortillas, cut into 1-inch strips 1 package (8 oz.) reduced-fat Monterey Jack cheese, shredded 5 large eggs 4 large egg whites 1 cup skim (nonfat) milk 1/2 teaspoon pepper 1 teaspoon ground cumin 1/2 teaspoon garlic powder Salsa (optional)

Makes 8 Servings Preheat the oven to 350° F. Coat a 2-quart baking dish with nonstick cooking spray. Layer half the chiles in the dish. Top with half the tortilla strips and then half the cheese. Repeat another layer, using the remaining chiles, tortillas and cheese. In a large bowl, beat together the eggs, egg whites, milk, pepper, cumin and garlic powder; pour evenly over the casserole. Bake uncovered, for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa, if desired. . Healthy Tip: To lower fat and cholesterol even further, substitute 1-1/4 cups egg substitute for the large whole eggs. Per Serving: 299 Cal; 11 g Total Fat (5 g Sat Fat); 29 g Carb; 19 g Protein; 149 mg Cholesterol; 807 mg Sodium; 2 g Fiber Exchanges: 2 Starch; 2 Very Lean Meat; 2 Fat