Lightened-Up Chili Rellenos With Marinara Sauce - cooking recipe

Ingredients

2 c. cottage cheese
2 (7 oz.) cans whole green chilies
2 c. corn
6 large egg whites
2 large eggs
2/3 c. nonfat or low-fat milk
1 c. all-purpose flour
1 tsp. baking powder
1 1/4 c. (5 oz.) shredded natural Cheddar cheese (reduced fat or regular)
1 (about 15 oz.) can marinara sauce
sliced ripe black olives

Preparation

Coarsely mash cottage cheese with a fork or hands; drain in a colander at least 10 minutes.
Meanwhile, cut a slit down the side of each chili.
In a bowl, mix cottage cheese, corn and 1/2 Cheddar cheese.
Equally fill chilies with cottage cheese mixture; arrange, side by side, in a lightly oiled, shallow 2 1/2 to 3-quart casserole.