Fluffy and light version of a Chile Relleno
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Ingredients
- 2 Cans Hatch Green Chlilies diced
- 1 C Corn Frozen, thaw and pat dry to remove moisture
- 4 Green Onions thinly diced
- 1 C Mexican Blend Cheese shredded
- 1.5 C Milk
- 6 Egg Whites
- 4 Eggs
- 1/4 tsp Salt
Ingredients
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Instructions
- Heat oven to 400 degrees. Coat a 1.5 liter casserole dish with cooking spray Mix the canned chiles, corn and green onions. Add to the casserole dish
- Spread the shredded cheese over the chile mixture Whisk together the milk, egg whites, eggs and salt. Gently pour the mixture over the cheese
- Bake until the tops turns brown and the eggs are set. About 45 minutes
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