Chilies Rellenos Casserole
Serves 4
Published in: newspaper
8 fresh Anaheim green chilies
1 cup shredded Monterey Jack cheese
1/2 cup ricotta cheese
1/2 cup egg substitute
3 tablespoons water
3 tablespoons flour
8 egg whites
1/4 teaspoons salt
1/4 teaspoons white pepper
1/3 cup sharp cheddar cheese -- shredded
1/8 teaspoons chili powder
Place chilies on a cookie sheet and broil 5-6 inches from heat, turning
often, until chilies are blistered on all sides. Place chilies in a paper
bag or heavy-duty plastic bag, seal and allow chilies to steam 10-15
minutes. Remove chilies from bag and peel. Cut chilies lengthwise and
remove seeds and stem. Drain well. Combine Monterey Jack cheese and
ricotta in a small bowl. Fill each chile with some of the mixture,
closing each chile when done. With a mixer, beat egg whites, salt and
white pepper together in a large mixing bowl until stiff peaks form.
Combine egg substitute, water and flour, mixing well, and fold into
beaten egg whites. Spray a 12-by-8-by-2-inch baking dish with nonstick
cooking spray. Spread half of egg white mixture in the dish. Lay stuffed
chilies over the mixture. Sprinkle with cheddar cheese. Spread remaining
egg white mixture over top. Dust with chili powder. Bake at 325 degrees
for 25-30 minutes until top is golden brown. Serves four.
Exported from A Cook's Books -- Recipe management for Macintosh
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