RECIPE FROM "SANDY'S
Three-Cheese Chili Relleno Breakfast
(From The Daily Cookery)
3/4 cup egg replacer such as "Egg Beaters"
6 large green chilis in the can (soak for a little while in skim milk to remove vinegar flavor, then discard milk and rinse.)
3 tablespoons fat free cream cheese
4 tablespoons fat free ricotta cheese
2 ounces fat free mozzarella cheese
1 fat free tortilla
white onion, finely diced
Green onion (optional garnish)
Put 1/2 tbsp. cream cheese inside chilis, spread out.
Lay next to each other in small oven-safe loaf sized lass casserole.
Press in some finely diced white onion. Pour 1/2 of the egg replacer over the chilis. Then sprinkle with one ounce of mozzarella cheese.
Cut fat free tortilla into 1/2 inch strips, lay evenly over the top of casserole. Pour remaining egg replacer over top. Spread ricotta evenly over tortillas, then sprinkle with remaining mozzarella.
Garnish with green onion, optional.
Cover with tin foil, cook at 350 for about 20-30 minutes until eggs are set.