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cooking spray tortilla chips egg whites eggs milk ancho chili powder freshly ground black pepper green chiles cilantro shredded sharp Cheddar cheese pepper green salsa sour cream
Viewed: 27 - Published at: 6 years agoIngredients
- Cooking spray
- 4 cups baked tortilla chips, 2 1/2 ounces
- 6 egg whites
- 4 large eggs
- 1/4 cup skim milk
- 3/4 teaspoon ancho chili powder
- 1/8 teaspoon freshly ground black pepper
- 1 (4-ounce) can mild chopped green chiles
- 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
- 1/2 cup shredded sharp Cheddar cheese, about 2 ounces
- 1/2 cup shredded pepper jack cheese, about 2 ounces
- 1/2 cup prepared green salsa verde
- Reduced-fat sour cream, optional
Method
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray.
- Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
- Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined.
- Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan.
- Sprinkle the remaining chips over the egg mixture.
- Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes.
- Let stand 10 minutes.
- Serve with the salsa and, sour cream, if using.
- Garnish with whole cilantro leaves.
- Nutritional analysis per serving: (without optional sour cream)
- Calories 202; Total Fat11g (Sat Fat 5.1g, Mono Fat 3g, Poly Fat .7g) ; Protein 14g; Carb 13g; Fiber 1g; Cholesterol 159mg; Sodium 415mg
