Makes 6 servings
|4||small tomatoes (about 1 pound), peeled|
|1||small white onion, peeled and quartered|
|1||tablespoon light olive or canola oil|
|1/2||cup fat-free reduced-sodium chicken broth|
|1/4||cup canned chopped mild green chilies|
|Pinch ground cloves|
|Pinch ground cinnamon|
|6||canned whole mild green chilies|
|4||ounces reduced-fat Monterey Jack cheese, cut into 6 sticks|
|2||eggs and 2 egg whites, lightly beaten, or equivalent cholesterol-free egg substitute|
- Combine tomatoes, onion and garlic in blender jar or food processor bowl; purée. In medium saucepan over medium-low heat, heat oil. Add tomato mixture and cook 10 minutes. Add broth, chopped chilies, cloves and cinnamon. Simmer gently 15 minutes. Keep warm until ready for use.
- Cut slit in side of each whole chile; remove as many seeds as possible. Pat dry. Place 1 cheese stick in each chile. Place stuffed chiles in single layer in casserole dish lightly sprayed with nonstick cooking spray.
- Pour beaten eggs over chiles. Bake in preheated 350°F oven until eggs are set and casserole browns and puffs, about 25 to 30 minutes. Cut into 6 long slices, each slice containing a whole stuffed chile. Top each serving with warm tomato salsa.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||54 %|
|Total Fat||8 g|
|Saturated Fat||<4 g|
Check out more recipes for Mexican