Cheesy Tortilla Casserole serves 4 at 5 pts each
4 (6 inch) corn tortillas
1 large sweet onion, chopped
1 red bell pepper, seeded and chopped
1 ½ tsp ground cumin
¾ tsp dried oregano
1 (15 ounce) can cream style corn
2 large eggs
3 egg whites
2/3 cup shredded reduced fat Monterey Jack cheese
2 TBS chopped fresh cilantro or parsley
2 TBS mild cayenne pepper sauce
¾ cup prepared salsa
Preheat oven to 375*. Spray a 1-½ quart baking dish with nonstick spray. Stack the tortillas and cut them crosswise into 1-inch strips. Place the strips on a baking sheet in a single layer. Bake until lightly golden, about 6 min, then cool.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the sweet onion and bell pepper, cook, stirring occasionally, just until tender, about 12 minutes. Stir in the cumin and oregano, remove from heat and let the veggie mixture cool.
Meanwhile, combine the creamed corn, eggs, egg whites, 1/3 cup of the cheese, the cilantro and the pepper sauce in a large bowl. Stir in the vegetable mixture. Spoon about half the mixture into the baking dish. Arrange half the tortilla strips on top. Repeat with the remaining vegetable mixture and tortilla strips. Sprinkle the casserole with the remaining 1/3-cup of cheese. Bake until golden and set in the center, 35-40 minutes. Serve with the salsa.
1 large sweet onion, chopped
1 red bell pepper, seeded and chopped
1 ½ tsp ground cumin
¾ tsp dried oregano
1 (15 ounce) can cream style corn
2 large eggs
3 egg whites
2/3 cup shredded reduced fat Monterey Jack cheese
2 TBS chopped fresh cilantro or parsley
2 TBS mild cayenne pepper sauce
¾ cup prepared salsa
Preheat oven to 375*. Spray a 1-½ quart baking dish with nonstick spray. Stack the tortillas and cut them crosswise into 1-inch strips. Place the strips on a baking sheet in a single layer. Bake until lightly golden, about 6 min, then cool.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the sweet onion and bell pepper, cook, stirring occasionally, just until tender, about 12 minutes. Stir in the cumin and oregano, remove from heat and let the veggie mixture cool.
Meanwhile, combine the creamed corn, eggs, egg whites, 1/3 cup of the cheese, the cilantro and the pepper sauce in a large bowl. Stir in the vegetable mixture. Spoon about half the mixture into the baking dish. Arrange half the tortilla strips on top. Repeat with the remaining vegetable mixture and tortilla strips. Sprinkle the casserole with the remaining 1/3-cup of cheese. Bake until golden and set in the center, 35-40 minutes. Serve with the salsa.
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