This recipe from Barbara Caton of Hillsborough originally appeared in our monthly Signature Dish column where we share readers’ most requested recipes. The column was discontinued in 2016 but the recipes are still great. The recipe is originally from Better Homes and Gardens magazine.
Nonstick cooking spray
2 (4-ounce) cans diced green chili peppers, drained
8 ounces (2 cups) shredded low-fat cheddar cheese
2 cups skim milk
1 cup biscuit mix
4 slightly beaten large eggs, or 1 cup frozen egg substitute, thawed
1 cup low-fat cottage cheese
Hot sauce, optional
Preheat oven to 350 degrees.
Spray a 12-by-7-1/2-inch baking dish with spray coating. Sprinkle with chili peppers and cheddar cheese.
In medium bowl, combine milk, biscuit mix and eggs or egg substitute; use wire whisk or fork to beat until smooth. Stir in cottage cheese. Spoon egg mixture over chilies and cheese. Sprinkle with Tabasco, if desired.
Bake, uncovered, for about 45 minutes. Serve with salsa as optional garnish.
Yield: 6 servings.
[gpp_icon type=”summary”] Chiles Rellenos Casserole printable