4 ounces colby-monterey jack cheese blend shredded
1 cup kernel corn whole frozen thawed drained
2 egg whites
2 eggs lightly beaten
0.3 cup flour all-purpose
0.5 teaspoon garlic powder
8 ounce chiles whole green drained cut lengthwise into quarters canned
1.8 teaspoons ground cumin
0.5 pound pd of ground turkey
0.1 teaspoon hot sauce
1 cup onion chopped
1.5 teaspoons oregano dried
0.3 teaspoon pepper
16 ounce refried beans fat-free canned
0.3 teaspoon salt
1.3 cups skim milk
Equipment
bowl
frying pan
oven
whisk
baking pan
Directions
Cook ground turkey and onion in a nonstick skillet over medium-high heat until turkey is browned, stirring until it crumbles.
Remove from heat; add cumin and next 5 ingredients to skillet. Stir well, and set mixture aside.
Arrange half of green chile quarters in an 11- x 7- x 1-1/2-inch baking dish coated with cooking spray; top with half of cheese. Spoon bean mixture in mounds onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole.
Bake, uncovered, at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes.
