Chili Rellenos Casserole

Green Chiles, Mild, Whole Fire Roasted, La Victoria, 6 peppers, drained
Cheese, Reduced Fat Monterey Jack, 2 oz
100% Liquid Egg Whites, 2/3 cup
Flour, Self-Rising, Enriched, 1/4 cup
Chipotle Chile Pepper, ground spice, 1/4 tsp
Chili powder, 1/2 tsp
Milk, nonfat, .1/4 cup
Reduced Fat 2% Shredded Sharp Cheddar Cheese - 1/4 cup
green onions, raw, 3 tbsp chopped
Fresh Salsa, 4 tbsp

Preheat oven to 350 degrees.
Lightly coat a 9" x 9" square baking dish with cooking spray.
Lay whole green chilies out on paper towels. Slice Monterey Jack cheese into the 6 pieces or as many as there are chilies. Insert a slice of cheese inside each chili and arrange evenly spaced in baking dish.
In a blender (or use a whisk), blend together egg whites, flour, milk, and chili powders just until flour is blended. Pour egg mixture over chilies in baking dish.
Layer shredded cheddar cheese over top of casserole; sprinkle with green onions.
Bake for 35 minutes or until top is golden brown and toothpick inserted into center comes out clean.
Cut into two portions and top each serving with 2 tablespoons of salsa.
Serving suggestions: pair with a side salad, warm corn tortillas, melon or your favorite guacamole recipe. Enjoy!

*For less carbs, try adding 1/4 cup nonfat cottage cheese and reduce flour to 2 tablespoons--definitely use a blender if using this alternative. Nutrition facts will change.

Number of Servings: 2

Recipe submitted by SparkPeople user STA8LEAN.