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CHILE RELLENO CASSEROLE

List of Ingredients




14-18 whole roasted green chilies (canned are fine)
1 pound Monterey jack cheese, cut in slices about 1" wide, 1/4" thick (the
length of the chilies.)
1/2 pound cheddar cheese (ideally longhorn)
4 large eggs (beat whites, then add yolks)
1/4 cup soy flour
1/2 cup cream
1/2 cup water blended
pinch salt (optional)

Recipe



Peel chilies (not necessary for canned). Put one strip of Monterey jack cheese in each chili. Set aside.

Beat the eggs. Gradually add the soy flour and continue beating until smooth.
Combine the cream and the water and add them to the egg mixture. Beat until thoroughly blended.

Put one half the chilies in a greased casserole dish. Cover with half of the cheddar cheese. Repeat layers. Pour the egg mixture over all.

Bake uncovered at 350 degrees for 40 minutes or until knife inserted in center comes out clean.

Serve with guacamole.

Serves 6 @ 604 calories, 47 grams fat, 35 grams protein, and 13 grams carbohydrates w/ 2 grams fiber. (Nutritional analysis does not include guacamole.)