Chile Relleno

Ingredients

• 2 large egg whites
• 1/4 cup egg beaters
• 1/2 cup shredded cheddar cheese, lowfat
• 1 dash table salt
• 2 tbsps salsa
• 72 g green chili peppers

Directions

1. Pre-heat oven to 350 °F (175 °C). Spray au gratin dish with non-stick cooking spay and set aside.
2. In medium bowl, using an electric mixer or whip, beat egg whites and salt until stiff.
3. Beat egg substitute slightly, then fold into egg whites.
4. Spread half the mixture in the prepared dish. Split the whole chilis (like Ortega whole green chili) and lay flat on top of the egg mixture.
5. Sprinkle with cheese (1/4 cup per serving, like Sargento's reduced fat 4 cheese Mexican blend). Spread remaining egg mixture on top to make an even layer.
6. Bake until golden brown and center is set, 20-25 minutes.
7. Serve with salsa, if desired.