Fiesta Rellenos Casserole

 Fiesta Chicken sausage was the first chicken sausage recipe I came up with in the early 90's. I knew chicken sausage was a new and emerging trend, and I loved the idea of using chicken as a base for flavorful combinations. Another plus is the lean qualitiy of the chicken we use, and since eating healthy has always been a big concern in our house, it was a perfect fit. We also love Mexican flavors, and we've packed so many vegetables and herbs in this sausage that it's not only delicious, but also super juicy and lean. Then came the chalenge of using the sausage in something equally healthy...

 

 

 

 

Fiesta Rellenos Casserole

1 tablespoon olive oil
1 cup chopped onion
3 links Fiesta chicken sausage, casings removed
1 16 ounce can refried beans
1 ounce can whole green chilis
1 cup grated jack cheese
1 cup corn
1/3 cup flour
1-1/3 cup milk
2 eggs
2 egg whites

Preheat oven to 350 degrees.

Heat the oil in a pan over medium heat. Add onion and sausage and sauté, breaking up sausage, until the onion is soft and the sausage is cooked through. Mix in the beans and set aside. Oil a 11 x 7 inch pan and lay half the chilis in a single layer on the bottom. (You may have to slice chilies down the side first) Sprinkle half of the cheese over chilis and spoon the sausage mixture over the top. Spread corn over the sausage and beans. Repeat the first two layers with the remaining chilis and cheese. Mix flour, milk and eggs together and pour over the top of the casserole. Cook at 350 degrees for about 1 hour, or until the egg mixture is set.

Serves 6

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