Cheesy Chili Relleno Casserole
Source of Recipe
KOTV Cookbook
List of Ingredients
3 (4 oz.) cans whole green chi
1 cup evaporated skim milk
4 egg whites
1/3 cup all-purpose flour
2 cups finely shredded reduced
2 cups finely shredded reduced
1 (8 oz.) can tomato sauce
Recipe
Preheat the oven to 350. Lightly spray a 1 1/2 quart casserole with
no-stick spray and set aside. Wearing disposable gloves or plastic bags
over your hands, slit the chili peppers in half length wise. Remove and
discard the seeds from the peppers. Rinse and drain the peppers on
paper towels. In a medium bowl, beat together the milk, egg whites
and flour until smooth; set aside. In another bowl, combine the
Monterey Jack and cheddar cheeses. Set 1/2 cup of the cheese mixture
aside for the topping. To assemble the casserole, layer half each of the
chili peppers, the cheese mixture and egg mixture. Repeat the layers
with the remaining chili peppers, cheese mixture and egg mixture.
Pour the tomato sauce over the top, then bake for 30 minutes. Sprinkle
with reserved 1/2 cup cheese mixture and bake about 20 minutes more
or until a knife inserted near the center comes out clean.
Source: : Recipe reprinted from HEALTHY HOMESTYLE COOKING,
Nutrition information per serving: 288 calories, 8g fat, 26 cholesterol
Yield: 6 servings
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