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Cooking Corner
Chili Rellenos

Warm up a cold winter night with a favorite Mexican dish with fewer calories and less fat. Evaporated skim milk works well as a substitute for cream in this recipe.

8 oz evaporated skim milk
2 eggs
1/3 cup flour
12 oz green chili peppers, whole (three 4-ounce cans)
6 oz reduced fat cheddar cheese, grated, divided
6 oz reduced fat Monterey Jack cheese, grated, divided
1 cup tomato sauce (one 8-ounce can)

Preheat over to 350F (175C).

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 of cheese for topping.

In a 1 1/2 quart 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.

Yield: 4 servings

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