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
0 Out of 5 from
0 reviews
You can add this Easy Cheesy Chili Relleno Casserole recipe to your own private DesktopCookbook.