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CHILI RELLENOS
Ingredients
8 ounces (230g) evaporated skim milk
2 eggs
1/3 cup (40g) flour
12 ounces (340g) green chili peppers, whole (three 4-ounce cans)
6 ounces (170g) reduced fat cheddar cheese, grated, divided
6 ounces (170g) reduced fat Monterey Jack cheese, grated, divided
1 cup (240mL) tomato sauce, (one 8-ounce can)
Directions
Preheat over to 350°F (175°C).
In a medium bowl, beat evaporated skim milk with eggs and flour until smooth.
Split open chiles; set aside.
Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.
In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.
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