Chili Relleno Squares
Yield
1 dozenPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 6 | each |
egg whites
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
cottage cheese
non-fat |
*
|
| ¼ | cup |
cheddar cheese
low-fat, grated |
|
| ¼ | cup |
mozzarella cheese
grated |
*
|
| 4 | ounces |
green chili peppers
chopped, drained |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 6 | each |
egg whites
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
cottage cheese
non-fat |
*
|
| 59 | ml |
cheddar cheese
low-fat, grated |
|
| 59 | ml |
mozzarella cheese
grated |
*
|
| 115.6 | ml/g |
green chili peppers
chopped, drained |
|
| 2.5 | ml |
red hot pepper sauce
|
|
Directions
In a small bowl, beat eggs lightly; add flour and baking powder.
Combine remaining ingredients in a separate bowl.
Mix in egg mix.
Pour into an 8 inch square pan coated with cooking spray.
Bake at 400℉ (200℃). for 15 min. Reduce heat to 350℉ (180℃). and bake for 35 min more.
Cut into 12 squares and serve warm or cold.
