Yield:

6 Servings

Ingredients:

 2  cn  (4 oz.) diced green chili peppers; drained 
 2  c  Low-fat cheddar cheese; shredded (8 oz) 
 2  c  Skim milk 
 1  c  Bisquick 
 1  c  Frozen egg substitute; thawed 
 4   Slightly beaten eggs 
 1  c  Low-fat cottage cheese 
   Salsa; optional 

Preparation for Low Fat and Healthy Chili rellenos casserole Recipe:

First spray 12 x 7 1/2 x 2 inch baking dish with non-stick coating.
Sprinkle with chili peppers and cheddar cheese. In medium bowl combine
milk, Bisquick mix, eggs; beat until smooth. Stir in cottage cheese. Spoon
eggs on top of chilies and cheese. Bake uncovered at 350 degrees for
approximately 45 minutes until puffed. Casserole is down when you insert
knife into center and it comes out clean. Let stand 10 minutes before
serving. Top with salsa.

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