TORTILLA CASSEROLE - RECIPES

TORTILLA CASSEROLE

This savory, satisfying one-dish meal made with sweet peppers, corn and pickled jalapeño 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.

Ingredients

Vegetable cooking spray
2 teaspoons vegetable oil, divided
1 red pepper, diced
1 green pepper, diced
1 container (15 oz.) part-skim ricotta cheese
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 tablespoon chopped, pickled jalapeño chile
1 cup chopped onions
1/2 cup frozen corn, thawed
1 teaspoon minced garlic
2 tablespoons flour
1 can (12 oz.) evaporated skim milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
6 corn tortillas, cut in half and sliced into 1/4-inch strips
Prepared salsa (optional)

Directions

1. Heat oven to 350°F. 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 jalapeño.

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.

Makes 6 servings.

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

Prep time: 35 minutes
Baking time: 40 minutes
Degree of difficulty: Easy
Low-calorie