Southwestern Chile-Cheese Casserole

6 corn tortillas

4 large eggs

⅓ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

6 large egg whites

2 containers (16 ounces each) low-fat cottage cheese, preferably reduced-sodium

2½ cups shredded sharp cheddar cheese

4 cans (4 ounces each) chopped green chiles

1 cup prepared tomato salsa (optional)

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Toast the tortillas by placing them one at a time directly on a burner (gas or electric) at medium heat and turning frequently with tongs until charred in spots, 30-60 seconds. Cut each tortilla into 1-inch-wide strips.

Whisk 2 whole eggs in a large bowl until foamy. Add flour, baking powder and salt and whisk until smooth. Add the remaining 2 whole eggs and the egg whites and whisk well. With a rubber spatula, fold in cottage cheese, cheddar cheese, chiles and tortilla strips. Pour into the prepared baking dish. Bake until set in the center and golden on top, 40-50 minutes. Let cool 5-10 minutes.

To serve immediately: Cut into 12 squares and serve with salsa, if desired.

To store: Cool, cover and refrigerate up to 2 days. Reheat before serving.

Serves 12.

“EatingWell One-Pot Meals” by Jessie Price (Countryman Press, 2011)