Chili Relleno Casserole
|Canned chopped green chiles||8 Ounce|
|Monterey jack cheese||4 Ounce|
|Shredded sharp cheddar cheese||2 Ounce|
|Skim milk||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Seasoned tomato sauce||1 Cup (16 tbs)|
Layer green chiles and cheese in a 2-quart casserole coated with cooking spray.
Combine yolks, milk, flour, and pepper; beat until well blended.
Beat egg whites (at room temperature) until stiff peaks form, fold into yolks.
Pour over cheese.
Bake at 350Â° for 25 minutes or until puffed and golden brown.
Spoon 2 tablespoons sauce over each serving.