Rosarita Vegetarian Chile (Chile) Relleno Bake - cooking recipe

Ingredients

Pam cooking spray
3 large eggs, separated
3 tablespoons all-purpose flour
1 (7 ounce) can diced green chilies
1 (16 ounce) can rosarita vegetarian refried beans
1/4 cup onion, chopped finely
1/3 cup salsa verde
2 cups monterey jack pepper cheese or 2 cups monterey jack cheese, shredded

Preparation

Preheat oven to 375\u00b0F.
Spray 8 x 8-inch glass baking dish with cooking spray.
Beat egg whites in small bowl until stiff peaks form.
Whisk egg yolks in separate bowl; fold into egg whites.
Add Flour into eggs until just combined.
Fold in green chilies.
Spread beans over bottom of dish.
Layer chopped onions over beans and make sure to get sides.
Spread layer of salsa verde, smoothing into the sides. OR.
Mix all the beans, onions and salsa verde together.
Top with half of the egg mixture, spreading evenly.
Sprinkle with half of the cheese, then remaining egg mixture and remaining cheese.
Bake, uncovered, 30 minutes or until golden brown.