Preheat the oven to 350.
In a large bowl, mix the egg whites with the cottage cheese, parmesan, soy sauce, cumin, oregano, garlic, red pepper flakes, and pepper and set aside.
Oil a 9 by 12-inch ovenproof dish and lay half of the chiles in it.
Sprinkle the onion, tomato, scallion, and corn evenly over the chiles and pour the egg mixture over the vegetables.
Layer the remaining chiles to cover the pie completely and sprinkle with the shredded cheese.
Cover the dish with a lid or aluminum foil and bake in the center of the oven for about 1 hour, until hot and bubbling.
Remove the lid or foil and bake 10 minutes longer to brown the top.
Let rest for 10 minutes before serving.
If you cannot find Anaheim chiles, substitute Ortega canned whole chiles. A 14-ounce can will be enough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (376g)|
|Recipe Makes: 8|
|Calories from Fat: 101 (32%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33.8mg||10 %|
|Sodium 998.6mg||34 %|
|Potassium 717.3mg||19 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 15.6g|
|Protein 38.2g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 319
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