Easy Cheesy Chili Relleno Casserole
|Canned whole green chili peppers||12 Ounce, drained (Three 4 Ounce Cans)|
|Evaporated skim milk||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Shredded reduced fat monterey jack cheese||8 Ounce (2 Cups)|
|Shredded reduced fat sharp cheddar cheese||8 Ounce (2 Cups)|
|Tomato sauce||8 Ounce (1 Can)|
Preheat the oven to 350°.
Lightly spray a 1 1/2-quart casserole 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 a medium bowl, beat together the milk, egg whites and flour until smooth; set aside.
In another bowl, combine the Monterey Jack and cheddar cheeses.
Set 1/2 cup of the cheese mixture aside for the topping.
To assemble the casserole, layer half each of the chili peppers, the cheese mixture and egg mixture.
Repeat the layers with the remaining chili peppers, cheese mixture and egg mixture.
Pour the tomato sauce over the top, then bake for 30 minutes.
Sprinkle with the reserved 1/2 cup cheese mixture and bake about 20 minutes more or until a knife inserted near the center comes out clean.