Great Food! Compliments of Linda

Main Dishes

Chilies Rellenos-Baked (added 5/07)

2 pablano chilies – fresh roasted & seeded
4 oz Mexican cheese - (I used Asadero)
2 eggs (separated)
¼ cup Nonfat Milk
¼ cup Flour - Whole Wheat
¼ teaspoon salt
¼ teaspoon baking powder


Cut a slit down the side of each chile and gently remove any seeds. Stuff half of the cheese into each chile. Arrange the stuffed chiles side by side in a casserole dish which has been lightly sprayed with canola oil. With a hand electric mixing wand, beat the egg whites until foamy, mix the egg yolks, flour, salt, baking powder and milk, then add the beaten egg whites to this mixture and pour over the chiles. Preheat oven and bake uncovered at 375 degrees for about 25-30 minutes until casserole is puffed and browned.

 

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