Green Chile Pork Bakes Directions:
Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
If the cooked pork is very moist, pat it dry with paper towels so the bakes hold their shape.
In a medium mixing bowl, combine the shredded pork, reduced-fat Monterey Jack cheese, and well-drained diced green chiles.
Toss with a fork until the cheese and chiles are evenly scattered through the pork.
Pour the lightly beaten eggs over the pork mixture.
Stir until the eggs are fully worked in and the mixture feels moist and sticky enough to hold together.
Using a heaping tablespoon for each piece, scoop and press the mixture into tight mounds about 1½ inches across.
Place the mounds on the prepared baking sheet, spacing them about 1 inch apart.
Gently flatten the tops slightly so they bake evenly.
Bake for 15 to 18 minutes, until the bakes are set, the cheese is melted, and the edges are deep golden brown.
For extra color, broil for 1 to 2 minutes at the end, watching closely.
Let the bakes rest on the baking sheet for 5 minutes before serving.
Serve warm.
WW Points Calculation
Cooked lean pork tenderloin, 2 cups: 0.00 points
Reduced-fat Monterey Jack cheese, ½ cup: 7.00 points
Diced green chiles, 4 oz: 0.00 points
Eggs, 2 large: 0.00 points
Points Information
Total Points: 7.00
Servings: 6 servings, about 3 to 4 bakes per serving
Points per serving: 1.17
Nutrition Information
Calories: 132
Fat: 5 g
Protein: 18 g
Carbohydrates: 2 g
Sugar: 1 g
Sodium: 240 mg
I'm waiting for your comments! Enjoy!
