In a Casserole Dish
Tortilla Casserole with Tomatillo Salsa
1 large onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1½ teaspoons ground cumin
¾ teaspoon dried oregano
1 (14¾-ounce) can cream-style corn
2 large eggs
3 large egg whites
⅔ cup shredded reduced-fat Mexican cheese blend
2 tablespoons mild pepper sauce (such as Frank’s)
4 (6-inch) corn tortillas, cut into 1-inch strips
¾ cup fat-free tomatillo salsa
1 Preheat oven to 375ºF.
2 Spray 1½-quart flameproof casserole dish or heavy ovenproof nonstick skillet with nonstick spray and set over medium heat. Add onion, bell pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in cumin and oregano. Remove casserole from heat; transfer vegetable mixture to sheet of foil and let cool.
3 Mix together corn, eggs, egg whites, ¹⁄3 cup of cheese, and the pepper sauce in large bowl. Stir in vegetable mixture. Spoon half of mixture into cooled casserole dish. Arrange half of tortilla strips on top. Repeat with remaining vegetable mixture and tortilla strips. Sprinkle with the remaining ¹⁄3 cup cheese. Transfer casserole to oven and bake until golden and set in center, about 35 minutes. Serve with salsa.
PER SERVING (¹⁄₆ of casserole and 2 tablespoons of salsa): 199 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 79 mg Chol, 607 mg Sod, 29 g Carb, 6 g Sugar, 2 g Fib, 9 g Prot, 201 mg Calc.
HEALTHY EXTRA
Serve the casserole with additional fat-free tomatillo salsa.