Chile Relleno Casserole

Perfect for a light dinner or brunch. Easily doubled and baked ahead and reheated.

• 1-7 oz. canned diced green chiles (or 1 cup diced, locally roasted chiles)

• 5 eggs, lightly beaten

• 1/3 cup skim milk

• 1/2 teaspoon ground cumin

• Salt and pepper, to taste

ª 2 cups cheese — combination of Monterey Jack and Cheddar, shredded

Preheat oven to 350 degrees. Combine eggs and milk with seasonings. Coat a 9 x 9 pan with nonstick cooking spray. Spread drained, chopped chiles evenly over the bottom of the pan. Cover the chiles evenly with cheese then pour the seasoned egg mixture over the filling. Bake for 30 minutes until eggs set. (A knife inserted in the center should come out clean).

Recipe provided by Karen Massey