Dear Jeanne: Is there a way to reduce the fat and sodium content of this recipe while preserving the flavor? — E. Hoffman, San Diego
Dear E. Hoffman: I've come up with a version with much less fat and sodium, and it tastes wonderful.
You can also top it with some low-sodium salsa, your own homemade salsa, or tomato sauce with some garlic, chili powder and cumin added to it to make it even better — without adding many calories or much sodium.
HELEN'S CHILIES RELLENOS
1/2 cup butter or margarine
1 (7-ounce) can diced green chilies, drained
1/2 pound Cheddar cheese, shredded
1/2 pound Jack cheese, shredded
3 eggs
2 cups milk
3/4 teaspoon salt
1 cup biscuit mix
Melt butter in a 9-by-13-inch baking dish. Arrange chilies in a layer in bottom of pan. Cover with Cheddar and Jack cheeses. Mix eggs, milk, salt and biscuit mix in a mixing bowl. Pour over cheese in baking dish. Bake at 350 degrees until golden, 35 to 40 minutes. Let cool slightly, then cut into squares. Serve warm. Makes 12 servings.
JEANNE'S CHILIES RELLENOS
1 can (7 ounces) diced green chilies, drained
6 ounces reduced-fat Cheddar cheese, shredded
6 ounces reduced-fat Monterey Jack cheese, shredded
3/4 cup fat-free liquid egg substitute
2 cups 1 percent low-fat milk
1 cup reduced-fat biscuit mix
1. Preheat the oven to 350 F. Spray the inside of a 9-by-13-inch pan with nonstick cooking spray and set aside.
2. Arrange the chilies in a layer in the bottom of the pan. Cover with the Cheddar and Jack cheeses.
3. In a mixing bowl, mix the egg substitute, milk and biscuit mix. Pour over the cheese in the baking dish.
4. Bake in the preheated oven for 35 to 40 minutes. Allow to cool slightly, and then cut into squares. Serve warm. Makes 12 servings.
Each serving contains approximately: Original Recipe: 304 calories; 24 gm fat; 598 mg sodium; 110 mg cholesterol; 10 gm carbohydrates; 13 gm protein; 0 gm fiber. Revised Recipe: 126 calories; 4 gm fat; 331 mg sodium; 10 mg cholesterol; 11 gm carbohydrates; 11 gm protein; negligible fiber.
My potato booklet, "Potatoes Are Not Fattening," shares some of my best light recipes to fit into your healthful diet. To order, send $3 (check or money order) and a stamped (57 cents), self-addressed, No. 10 envelope to Potatoes, P.O. Box 536475, Orlando, FL 32853-6475.
Jeanne Jones is the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rondale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped, self-addressed envelope. © King Features Syndicate Inc.