Mini Chile Relleno Casseroles
"Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake--these are ready in half the time. Heatproof ramekins are a cook's best friend--we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores...."
INGREDIENTS
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2 4-ounce cans diced green chiles, drained and patted dry
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3/4 cup frozen corn, thawed and patted dry
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4 scallions, thinly sliced
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1 cup shredded reduced-fat Cheddar cheese
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1 1/2 cups nonfat milk
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6 large egg whites
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4 large eggs
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1/4 teaspoon salt
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