Recipe: Chili Rellenos

Mary,

This is from the GNC web-site, they have a lot of recipes you might be intersted in.

Chili Rellenos
Yield: 4 servings

Enjoy a favorite Mexican dish with fewer calories and less fat. Evaporated skim milk works well as a substitute for cream in this recipe.

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)

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.

Nutrition Facts
Calories: 337
Total Fat: 10g
% Calories from fat: 27%
Protein: 32g
Carbohydrate: 27g
Cholesterol: 119mg
Sodium: 956mg