chili relleno casserole
 
1   red or yellow bell pepper
4   fresh anaheim chilies
  i have substituted canned whole chilies and canned red peppers
  successfully
slice  of cheese, i use jack or pepper jack, but cheddar would work in a
pinch 
  with a different flavor
2   eggs, separated
  garlic powder
  salt
 
first roast the peppers on a bbq grill or in your oven on broil. roast 
them carefully until the peels start to bubble and darken, turn them to 
roast them evenly. when they are roasted all the way around, remove them 
and put them right into a ziplock bag. seal them up and let sit for 10 
minutes. (wrapping them in aluminum foil works too.) remove the peppers 
and peel them over a cookie sheet with edges or a flat dish with edges, 
(juicy). the peels should just come right off. then cut the tops off and 
slice lengthwise, remove the seeds and veins. in a greased or buttered 9 
x 9 baking dish layer the ingredients like so; one layer of green peppers 
on the bottom, then a layer of sliced cheese, cover with the rest of the 
green peppers and the red one. beat the egg whites until they hold their 
shape. lightly beat the egg yolks a dash of garlic powder and a pinch of 
salt with a fork then fold into the beaten egg whites. pour this over the 
peppers, then bake uncovered at 350 for 20 minutes or until the egg is set 
and its bubbly and browned. slice and serve. delicious with a meat dish 
or chicken! 
 
  carb scoop for the whole dish
33   carbs, 153 protein, 3.5 fiber
 
 
 
-- 
 
(ID: 77070) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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