Prep and Cook time: 45 minutes
Makes: 4-6 servings
Mild green chilies stuffed with jack cheese are put in a baking dish, topped with an egg batter, then baked to puffy perfection. Serve the chili puff with salsa, guacamole, warm flour tortillas, and a simple salad of romaine, sliced red onion, and orange segments tossed in a vinaigrette dressing. Once the dishes are cleared away, linger over cups of coffee laced with cinnamon and brown sugar.
Ingredients
1/2 pound Jack Jack Cheese
2 cans (7 oz. each) whole green chilies
3 Organic Large Eggs, separated
3 tablespoons all-purpose flour
2 tablespoons Organic Milk
1 cup (about 4 oz.) Lucerne Shredded Mild Cheddar Cheese
Purchased guacamole
Roasted Tomato Salsa
Instructions
1. Preheat oven to 350°. Cut jack cheese into as
many equal-size sticks as you have chilies; insert a cheese stick into each
chili. Arrange stuffed chilies in a single layer in a buttered 1 1/2- to 2-quart
baking dish (about 2 inches deep).
2. In a large bowl, beat the egg whites with an electric mixer on high speed
just until they hold stiff, moist peaks. In another bowl, beat egg yolks with
flour and milk until well blended. Gently fold yolk mixture into whites, then
spread batter evenly over chilies. Sprinkle with cheddar cheese.
3. Bake until casserole is puffy and appears set when dish is gently shaken, 18
to 20 minutes. To serve, spoon portions onto plates and offer guacamole and
salsa to add to taste.
Nutritional Information
Per serving: 282 cal., 64% (184 cal.) from fat; 19.2 g protein; 20 g fat (11.5 g sat.); 7.2 g carbo (1.2 g fiber); 669 mg sodium; 163 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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