Low-Fat Easy Cheesy Chile Relleno Casserole - cooking recipe

Ingredients

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

Preparation

1. Preheat oven to 350\u00b0F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.
2. Wear disposable gloves to do this so you don'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. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.
4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.
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. 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.