Low-fat Easy Cheesy Chile Relleno Casserole

Total Time: 1 hr 5 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 3 (4 ounce) cans green chili peppers, whole, drained
• 1 cup evaporated skim milk
• 4 egg whites
• 1/3 cup all-purpose flour
• 2 cups reduced-fat monterey jack cheese, finely shredded
• 2 cups reduced-fat sharp cheddar cheese, finely shredded
• 1 (8 ounce) can tomato sauce

Recipe

• 1 1. preheat oven to 350°f lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
• 2 2. wear disposable gloves to do this so you donâ??t accidentally get burned by the hot pepper juice: slit the chili peppers in half lengthwise. remove and discard seeds. rinse and drain peppers on paper towels.
• 3 3. in a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
• 4 4. in another bowl, combine the monterey jack and cheddar cheeses. set 1/2 cup of this cheese mixture aside for the topping.
• 5 5. to assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. repeat layers with remaining chili peppers, cheese mixture, and egg mixture.
• 6 6. pour the tomato sauce over the top, then bake 30 minutes. sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.