Chile Relleno

Ingredients

• 2 large egg whitesNutrition
• 1/4 cup egg beatersNutrition
• 1/2 cup shredded cheddar cheese, lowfatNutrition
• 1 dash table saltNutrition
• 2 tbsps salsaNutrition
• 72 g green chili peppersNutrition

Directions

1. 1Pre-heat oven to 350 °F (175 °C). Spray au gratin dish with non-stick cooking spay and set aside.
2. 2In medium bowl, using an electric mixer or whip, beat egg whites and salt until stiff.
3. 3Beat egg substitute slightly, then fold into egg whites.
4. 4Spread half the mixture in the prepared dish. Split the whole chilis (like Ortega whole green chili) and lay flat on top of the egg mixture.
5. 5Sprinkle with cheese (1/4 cup per serving, like Sargento's reduced fat 4 cheese Mexican blend). Spread remaining egg mixture on top to make an even layer.
6. 6Bake until golden brown and center is set, 20-25 minutes.
7. 7Serve with salsa, if desired.

Nutrition per serving

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