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Easy Cheesy Chili Relleno Casserole Recipe

   
 

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     Easy Cheesy Chili Relleno Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
3 (4 ounce) cans whole (or diced) green chili peppers, drained
1 cup evaporated skim milk
4 egg whites
1/3 cup all purpose flour
2 cups finely shredded reduced-fat monterey jack cheese
2 cups finely shredded reduced fat sharp cheddar cheese
1 (8 ounce) can tomato sauce
 

Instructions
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 hands slit the peppers in half lengthwise, remove and discard the seeds from the peppers, rinse and drain on paper towels. If using already diced you can skip this step
In medium bowl, beat together the milk, egg whites, and flour until smooth, and set aside. In another bowl combine the cheese and set aside 1/2 cup of the mixture for topping.
Layer in dish as follows; 1/2 of chili peppers, 1/2 of cheese mixture, and 1/2 of egg mixture. Pour tomato sauce over the top and bake for 30 minutes. Sprinkle reserved cheese on top and cook for another 20 minutes or until knife inserted near center comes out clean.


Originally Submitted
8/29/2011





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