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Title:   Low Fat Easy Cheesy Chili Relleno Casserole

Nutrition facts

Serving Size 1/6 of recipe is 1 serving
Amount per serving
Calories 288 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 8g 12%
  Saturated Fat 0g 0%
Cholesterol 26mg 9%
Sodium 0mg 0%
Total Carbohydrates 0g 0%
Protein 0g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

3 (4 oz.) cans whole green chili peppers, drained
1 c evaporated skim milk
4 egg whites
1/3 c all purpose flour
2 cups (8oz) finely shredded reduced-fat montery jack cheese
2 cups (8oz) finely shredded reduced fat sharp chedar cheese
1 (8oz) can tomatoe paste

Preheat oven to 350 farenheit. Lightly spray a 1 1/2 quart casserole dish with no-stick spray and set aside.
Wearing disposable gloves or plastic bags over your hands, slit the chili peppers in half lengthwise. Remove and discard the seeds from the peppers. Rinse and drain the peppers on paper towels.

In medium bowl, beat together the milk, egg whites, and flour until smooth. Set aside.
In another bowl, combine both cheeses. Set 1/2 cup of cheese mixture aside for topping.

Assemble the casserole by layering half each of the chili peppers, the cheese mixture, and egg mixture. Repeat the layers with remaining chili peppers, cheese mixture and egg mixture.

Pour the tomatoe sauce over the top, then bake for 30 min. Sprinkle with the reseved 1/2 c cheese mixture and let bake abotu 20 min. more or until a knife inserted in center comes out clean.

WW Points: 6
Cal: 288 ; Fat: 8 ; Fiber: 0

last edit by blozzom, 9/26/2006 12:08:42 PM

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Easy   Low Calorie   Low Fat   Mexican food   RECIPES  

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