Chili Rellenos

1. 1

   Drain peppers and cut open; remove seeds and pat dry.

2. 2

   Line the bottom of a greased 13 x 9-inch baking pan with the peppers. Preheat oven to 350u00b0 or 375u00b0.

3. 3

   Cover peppers with the grated cheeses.

4. 4

   Mix tomato sauce, evaporated milk, egg yolks, flour, salt and pepper; set aside.

5. 5

   Beat egg whites until stiff.

6. 6

   Fold into tomato sauce mixture.

7. 7

   Spread over cheeses.

8. 8

   Bake at 375u00b0 for 30 minutes or at 350u00b0 for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.