Chiles Rellenos Casserole

Yield: 6 servings * Overall Price: ~$25 * Calories: 335

Ingredients:

1/2 lb ground turkey
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 16-ounce can fat free refried beans
2 4-ounce cans whole green chiles, drained and cut lengthwise into quarters
1 cup shredded colby-jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all purpose flour
1/4 teaspoon salt
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices

Directions:
1. Pre-heat oven to 350
2. Cook turkey and chopped onion in a non-stick skillet over medium high heat until browned, stirring to crumble. Remove from heat; add cumin and next five ingredients. Stir until well combined. Set aside.
3. Arrange half of green chiles in a 11 x 7 inch baking dish, and top with half cup of cheese. Spoon mounds of turkey mixture onto cheese, and spread gently leaving an 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 for one hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices.

Thoughts:
This was REALLY spicy! It was probably extra spicy because we have a whole freezer full of green chiles from Colorado and that stuff is legit. Despite burning my tongue off this meal was pretty good. My brother chowed down on two servings as if he was eating bowls of grapes (not sure if that makes any sense, but I'm going with it).