Picante Cazuela Mexicana is Spanish for Spicy Mexican Casserole recipe. A month or so ago we were experimenting with Mexican dishes for Cinco de Mayo and came across this one. It seems I always forget an ingredient or two when I am making something new, but as my husband says, “It always works out!” And in cooking, it’s no different. I am usually able to substitute and doctor a recipe so it comes out better and healthier than it started. I’m happy to say this one was no different. It turned out to be only 4 smart points per serving on the Weight Watchers eating plan!
Before I go much further into this recipe, I’ll tell you it was a little tricky. The recipe I was going from said to bake it for about 35 minutes at 350° and that was WAY off! Instead, I cooked it for about an hour, so pay attention to this! With any egg dish, you need to watch it and apparently, all ovens vary in temperature. ? (This is a good opportunity to remind you to check your oven temperature with another thermometer regularly and get it recalibrated if necessary.)
As with any spicy dish, you can adjust the spices to your taste. If you want something with a bit more bite, use medium or spicy peppers instead of mild. Or if spicy peppers are just too much for you, use bell peppers as an alternative. Same with the cheese. Monterrey Jack is a favorite in my house, but it’s not for everyone. Go ahead and substitute any cheese you want, even if it’s not typically Mexican. A mild cheddar or Muenster could work quite well or, of course, a Mexican blend.
|Prep Time||15 Minutes|
|Cook Time||60 Minutes|
- Cooking Spray
- 1 Small Onion diced
- 4 Ounce Canned green chili peppers mild, diced, loosely drained
- 3/4 Cups Fat Free Shredded Cheddar Cheese
- 3/4 Cups Reduced Fat Shredded Monterrey Jack Cheese
- 1 Cup Liquid Egg Whites
- 3/4 Cup Fat Free Sour Cream
- 2 Medium Plum Tomatoes Chopped
- Preheat oven to 350ºF. Coat an 8-inch square pan and a medium skillet with cooking spray.
- I a medium frying pan, sautee onions and green peppers for about 5 minutes. Stir in chille peppers and cook about 1 minute more. Spoon mixture evenly into prepared pan
- Cover mixture evenly with both cheeses.
- In a small bowl, whisk together egg substitute and sour cream
- Pour evenly over cheeses.
- Place tomatoes on top of the mixture.
- Bake until a knife inserted in center comes out clean, about 60 minutes.
- Cut into 6 pieces and serve.
For added flavor, try salsa, additional sour cream, black olives, or green tobasco.
Whether it’s Cinco de Mayo or just a day when you’re craving Mexican, this recipe is sure to please every taste bud on your tongue. Yum! You can even make it beforehand and reheat it. It’s great for leftovers too! Do you have a favorite Mexican dish? Stop over to our community or comment below and tell us all about it!