Monday, January 14th 2008, 12:16 pm
Ingredients:
4 green Anaheim or Poblano peppers
2 cups crushed blue corn chips
1 ½ cups egg substitute
¼ cup minced onion
1 tsp cumin
¼ tsp ground cayenne pepper
1 avocado, sliced
2 cups 2% milk Mexican-style shredded cheese
Directions:
Yield: 6 servings
Nutrition information per serving: 283 calories, 18 gm protein, 20 gm total carbohydrate, 3.5 gm fiber, 16 gm total fat with 5.5 gm saturated fat, 493 mg sodium, 593 mg calcium.
Top casserole with nonfat sour cream and salsa. Serve alongside fresh tomato slices.
Source: Recipe by Marianne Wetherill, RD/LD
January 14th, 2008
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