Source: dLife

Southwestern style casserole with roasted mild chilis, sauteed vegetables, blue corn meal and cheese.

Servings

8 oz Chile Peppers, green, whole (Anaheim)
1 medium onions , julienned
4 medium garlic cloves , minced
1 whole jalapeno pepper , seeded and minced
1 medium carrots , julienned
0.5 lb fresh mushroom slices
2 tbsp fresh oregano , chopped
1 medium zucchini , julienned
2 cup plain nonfat yogurt
6 egg whites
1 tbsp ground cumin
3 cup Corn, super sweet, kernel, frozen , thawed
1 cup Cornmeal, blue, whole grain
1 tsp black pepper
4 oz part skim shredded mozzarella
3 oz Cheese, feta, crumbled
6 tbsp fresh cilantro , chopped

1 Preheat oven to 375 degrees F.
2 Roast the Anaheim chiles over a grill, open flame, or broiler. Place in a paper or plastic bag for 10 minutes to sweat.
3 Clean the peppers under running cool water to remove the charred skin and seeds. Set aside.
4 In a sauté pan over medium high heat, sauté onion until golden, about 3 minutes.
5 Add garlic, jalapeño, and carrot. Cook 3 to 4 minutes, stirring. Add mushrooms, oregano, and zucchini; cook 2 minutes longer. Place in a separate bowl and set aside.
6 Place the yogurt, egg whites, cumin, and corn in a blender or food processor. Blend until smooth. Add the sautéed veggies. Add the blue corn meal, pepper, and cheeses. Mix very well.
7 Lightly spritz a large casserole with cooking spray. Line the bottom with the roasted chiles and pour the veggie/yogurt mixture gently into the casserole, smoothing to even the top.
8 Cover with a lid or foil and bake for 55 to 60 minutes, until a tester inserted near the center comes out almost clean.
9 Uncover and continue to bake for another 5 to 10 minutes to toast the top and casserole is done.
10 Remove from oven and cool on a rack for 10 minutes before dividing into 8 equal portions.

You can substitute the Anaheim chiles with canned whole Ortega chiles. Serve this dish with tomatillo salsa, a green salsa found in the Mexican foods section of most major supermarkets.