Chili Rellenos Casserole

Chili Rellenos Casserole

27 oz. can whole Ortega green chiles
1 1/2 pounds Cheddar/Jack cheese – shredded
4 whole eggs – separated
1 1/2 cups whipping cream
4 tablespoons Soy Baking Mix – 2 grams carb
1/2 teaspoon salt
1/2 teaspoon black pepper

Chili Rellenos
8 grams carb without the tomato sauce

8 servings Pam Spray 9x13x2" baking dish
Preheat oven to 325 degrees

Whip whites. Mix flour, cream and yolks, with Salt and pepper. Beat well and then fold in the whites Set aside.

Rinse chilies, open and pat dry. Lay ½ on the bottom of The pan and top with ½ of the cheese, top with ½ of the batter. Repeat and top with remaining cheese and batter. Bake one hour. Let set 10 minutes before cutting.

Fresh Tomato Sauce:
Large ripe tomatoes peeled and chunked. Red onion, chopped Garlic, sautéed in olive oil, add tomatoes, salt, pepper and a pinch Of sugar. Cook until thick, about 10 minutes. Serve over the top.