August 28, 2013
This wheat-free chile and cheese casserole from Delightful Mom is a quick and easy dinner option. Inspired by the classic Mexican dish, chile rellenos, this casserole layers Poblano chiles with cheddar cheese, feta cheese, oregano, tomatoes, and plenty of egg whites. The end result is a savory and spicy meal that is ready in just 30 minutes.
Ingredients:
2 7 oz cans of poblano chiles {I like Ortega Brand}
2 Tbsp olive oil
1 cup chopped onion
2 cloves garlic, minced
1 28-ounce can diced tomatoes
Salt
3/4 cup crumbled Feta cheese
1/4 cup Cheddar Cheese {or Rice Cheese for healthier version}
1 teaspoon minced fresh oregano leaves
6 whole eggs
12 egg whites {I used Costco Eggs - inexpensive for organic eggs}
1/3 cup {gluten free} flour
1 teaspoon baking powder
1 1/2 cup shredded Cheddar Cheese {or Rice Cheese for healthier version}
Sour cream or Greek Yogurt for topping
For full recipe instructions, click here.
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