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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ohio Centennial Cookbook Ingredients:
12 ounces canned whole green chilies |
1 cup fat-free evaporated milk |
4 egg whites |
1/3 cup flour |
8 ounces lowfat monterey jack cheese, shredded |
8 ounces low-fat cheddar cheese, shredded |
8 ounces tomato sauce |
Directions:
1. Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
2. Beat together milk, egg whites and flour until smooth. Set aside.
3. In another bowl, combine cheeses. Reserve 1/2 cup for topping.
4. To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
5. Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.
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