Tonight I am once again sitting at the computer having my quiet time after lil ones have been put down for the night. It's me at the computer,Hubby playing Call of duty( BIG GAMER) and my Alex zoning out on TV. Nephew hasn't come home yet and has not returned any of my calls....Teenagers!!!
I had a great day though. We had a trip to SB for a Dr appt and lunch date with Daddy at kids world! Yay!!! We loooove it there! And we love Dr. Elstner!!! We also went and visited with Jesse's nina. Haven't seen her in awhile so that was nice. I was exhausted but still managed to whip up another experimental meal which turned out to be a sucess!!!!
Chile Relleno Caserole
Ingredients
- 1 cup evaporated skim milk
4 egg whites
3 tbsp cornstarch
3 cans whole green chilies (4oz cans)
1/2 cup shredded jalepeno jack cheese
1/2 cup shredded sharp cheddar cheese
4oz spicy tomato sauce
4oz regular tomato sauce
Directions
Preheat oven to 350.Spray a deep 1 1/2 quart casserole dish with cooking spray. Beat evaporated milk, egg whites and cornstarch until smooth.
Split open chilies, rinse to remove seeds, then drain on a paper towel.
Mix cheeses together and reserve half the mixture for topping.
Alternate layers of chilies, cheese and egg mixture in casserole dish.
Mix both tomato sauces together and pour over the top layer, then sprinkle the reserve cheese over the top.
Bake for 1 hour or until done in the center (the egg white mixture should not be runny)
You may also add shredded pork or carne asada beef or even chicken if desired, however caloric estimates do not include meat.
Number of Servings: 8
