Tortilla Casserole From Lhj
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INGREDIENTS
- Prepared salsa; optional
- 1 ts Salt
- 1/4 ts Black Pepper ; freshly ground
- 1 Green pepper; diced
- 15 oz Part-skim ricotta cheese
- 2 tb Flour
- 1 cn Evaporated skim milk; (12
- 2 lg Egg whites; lightly beaten
- 2 ts Vegetable oil; divided
- 1 tb Pickled jalape?o chile;
- 6 Corn tortillas; cut in half
- 1 Red pepper; diced
- 1 c Onions ; chopped
- 1/2 c Frozen corn; thawed
- 1 ts Garlic ; minced
- 2 lg Eggs ; lightly beaten
- Vegetable cooking spray
INSTRUCTIONS
1. Heat oven to 350F. Lightly coat a 1 1/2- or 2-quart casserole with vegetable cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add peppers and cook 4 to 5 minutes until softened. Transfer to large bowl. Stir in ricotta cheese, eggs, egg whites and jalape?o. 2. Add remaining 1 teaspoon oil, onions, corn and garlic to same skillet; cook 4 to 5 minutes over medium heat, until onions are softened. Stir in flour; cook 1 minute. Add milk, salt and pepper; cook, stirring, 3 minutes, until thickened. Stir milk mixture into ricotta mixture until well blended. 3. Spread half the tortilla strips over bottom of prepared casserole. Top with half the ricotta mixture; repeat layering with remaining strips and filling. Bake 40 minutes, until lightly browned and firm in center. Serve with salsa, if desired. PER SERVING Calories 290 Total Fat 10 g Saturated Fat 4.5 g Cholesterol 95 mg Sodium 631 mg Carbohydrates 32 g Protein 19 g Notes: This savory, satisfying one-dish meal made with sweet peppers, corn and pickled jalape?o chile is loaded with flavor. But the biggest nutritional boost comes from the evaporated skim milk and ricotta, which supply nearly half of the recommended daily dose of calcium for women. Prep time: 35 minutes Baking time: 40 minutes Degree of difficulty: Easy Low-calorie Sent: Thursday, February 19, 1998 5:49 AM (C) Copyright 1998, Meredith Corporation, All Rights Reserved. MC formatted using MC Buster 2.0d & SNT on 4/26/98 By LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Thursday, February 19, 1998 5:49 AM Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest by Barb at PK
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (186g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 243 | ||
| Calories from Fat: 127 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.1g | 19 % | |
| Saturated Fat 6.1g | 31 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 374.5mg | 115 % | |
| Sodium 207mg | 7 % | |
| Potassium 257.6mg | 7 % | |
| Total Carbohydrate 10g | 3 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 9.2g | ||
| Protein 19.3g | 28 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 243
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