Ingredients 1 (4-ounce) can whole green chiles
2 cups (8 ounces) shredded Cheddar soy cheese
2 cups (8 ounces) shredded hot pepper Monterey Jack soy cheese
2 jumbo eggs
1 1/4 cups soy sour cream plus additional for garnish
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup picante sauce
Sliced black olives
Instructions Heat oven to 350ºF. Lightly grease 8-inch round casserole dish.Cut chiles in half; place in bottom of casserole. Sprinkle cheese over chiles. In a bowl, beat eggs with an electric mixer on high 30 seconds. By hand, stir in 1 1/4 cups soy sour cream, the flour and salt.Pour egg mixture over cheese. Let sit 1 minute. Pour picante over egg mixture. Bake 1 hour 20 minutes. Let cool 30 minutes. Invert onto serving plate. Garnish with additional soy sour cream, tortilla chips and olives.
Notes Serves 6.
Per serving (without additional sour cream, tortilla chips and olives): 128 Calories; 9 g Protein; 11 g Carbohydrates; 1 g Fiber; 6 g Fat; 1 g Saturated Fat; 91 mg Cholesterol; 458 mg Sodium