Another favorite for Josh. He raved and raved about this dish for quite a while and said that I can make it whenever I want to. You’ll notice that over the course of the next few recipes, I have focused a lot on Mexican/Spanish influenced foods. I really didn’t plan it that way, it just happened. I liked this too, but I would have liked it better if it didn’t have the red peppers in it.
Cheddar, Corn, Tortilla Casserole Makes 4 servings – 5 WW Points each
Ingredients 4 (6-inch) corn tortillas 1 red bell pepper, seeded and cut into thin strips (might have been better if they were chopped and not strips) 1 large onion, thinly sliced (I chopped it) 2 garlic cloves, finely chopped 1/2 teaspoon ancho chile powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 (15-ounce) can creamed corn 2 large eggs 3 egg whites 2/3 cup shredded reduced-fat Monterey Jack cheese 1 teaspoon hot pepper sauce
Preparation Preheat oven to 375 degrees. Spray a 1 1/2-qt baking dish with nonstick spray. Stack the tortillas and cut into 1 1/2 inch wide strips. Place the strips on a baking sheet in one layer. Bake until lightly golden, about 6 minutes, set aside.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the bell pepper, onion, garlic, ancho chile powder, oregano, and salt; cook, stirring, until softened, about 6 minutes. Remove the skillet from the heat and let cool.
Meanwhile, combine the creamed corn, eggs, egg whites, 1/3 cup of the Monterey Jack cheese, and the pepper sauce in a large bowl. Stir in the vegetable mixture. Spoon about hale the mixture into the baking dish. Arrange half the tortilla strips on top. Spoon the remaining vegetable mixture on top and cover with the remaining tortilla strips. Sprinkle with the remaining 1/3 cup of Monterey Jack. Bake until golden and set in the center, 35-40 minutes.