Low-Fat Easy Cheesy Chile Relleno Casserole

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   1. Preheat oven to 350u00b0F Lightly spray a 1 1/2-quart casserole with no-stick spray and set aside.

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   2. Wear disposable gloves to do this so you don't accidentally get burned by the hot pepper juice: Slit the chili peppers in half lengthwise. Remove and discard seeds. Rinse and drain peppers on paper towels.

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   3. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.

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   4. In another bowl, combine the Monterey Jack and cheddar cheeses. Set 1/2 cup of this cheese mixture aside for the topping.

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   5. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and egg mixture. Repeat layers with remaining chili peppers, cheese mixture, and egg mixture.

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   6. Pour the tomato sauce over the top, then bake 30 minutes. Sprinkle with reserved 1/2 cup cheese mixture and bake about 20 minutes more or until knife inserted near top comes out clean.

* Per serving · 4 servings · Values may vary.

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