Chili Rellenos
Serves: 4
Enjoy a favorite Mexican dish with fewer calories and less fat.
Evaporated skim milk works well as a substitute for cream in this recipe.
Calorie: 436, Proteins: 30 g, Total Fat: 23 g, Fiber: 2.60 g, Sugar 7 g.
Preparation
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.