During the holidays, who looks forward to waking up to a savory (or sweet) scent of breakfast in the air? I don’t know about you, but that wafting alarm practically draws me out of bed and lures me into the kitchen, eyes half open and hair disheveled. (great mental picture, right?)
Sometimes it’s freshly baked fruit scones, maybe scrambled eggs and Ezekiel wheat toast, or possibly whole grain pancakes–OR–it’s a cheese-y, egg-y, bacon-y, type of breakfast; this is the kind that most people worry about.
Trying to watch that figure during the holidays? I would like to say that I try, but it would be a total sham. Why? Because:
Tasty food > gross Jenny-Craig-Weight-Watcher-Lean-Cuisine “food”
I’ve never been a calorie counter, so don’t ask me how many calories per serving are in this dish…but I can tell you that this Chile Relleno Bake is a little lighter and a heck of a lot healthier than the original.
Did I just hear a Gasp!
Well, since the original recipe from my sister‘s cookbook called for twice as much cheese and sour cream, by cutting back a tid bit and substituting with healthier options, I’d say we just did you a favor! You can now eat tasty food again.
By adding the 2 cups of Quinoa, in place of 2 cups of cheese, you are cutting out extra fat calories and adding in a plethora of protein. The same goes for the minimal amount of sour cream, by using greek yogurt.
There are plenty of ways to eat healthier during the holidays, so stay tuned on the LYK to learn some great ways to do so.
We also apologize in advance if delectable things like THESE show up…
Yea, you can bookmark this recipe for after you fail your New Years resolution to give up all sweets. (who were you kidding anyways? That’s no way to live…)
The “How To” :
Eggs + sour cream + greek yogurt + hot sauce + salt + pepper.
Add quinoa + green chiles + chedder cheese + pepper jack cheese.
Pour into greased glass baking dish.
Bake at 350 F for 35-45 minutes.
Until golden and crispy edges form and inserted knifes comes out clean.
Add favorite hot sauce or salsa, or eat as is.
Quinoa Chile Relleno Bake
1/3 cup sour cream
2/3 cup greek yogurt
2 cups shredded cheddar cheese
½ cup pepper jack cheese
2 cups cooked quinoa
2 4-oz. cans green chile
hot sauce (to your liking)
½ tsp black pepper
1/8 tsp salt
Whisk eggs together. Add the sour cream and greek yogurt to the eggs and whisk until fully incorporated. (about a minute). Add the two cheeses, the cooked quinoa, both cans of green chiles, hot sauce, salt and pepper and mix together, well.
Transfer egg mixture to a 9 x 13 greased glass baking dish and place in the oven at 350 F. Cooke for 35-45 minutes, or until a knife inserted in the middle comes out clean and the edges/surface are crispy and golden brown.
Let it rest for 5 minutes, then dig in! Top with your absolute favorite salsa and enjoy!