Nonfat egg rellenos ala the grey whale inn
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green bell peppers | |
| 3 | Red bell peppers | |
| ¾ | pounds | Nonfat Cheddar cheese; grated |
| ¾ | pounds | Nonfat Monterey Jack cheese; or mozzarella, grated |
| 2 | cups | Nonfat cottage cheese |
| 1 | teaspoon | Seasoned salt |
| ½ | teaspoon | White pepper |
| 2 | tablespoons | All-purpose flour |
| 2 | cups | Nonfat sour cream |
| 2¼ | cup | Egg substitute |
| 2 | cups | Salsa; preferably freshly homemade |
Directions
1. Preheat the oven to 350 degrees F. Grease a 10½ x 14 ¾ x 2 ⅓-inch casserole.
2. Seed the peppers and slice lengthwise into ¼-inch pieces. Layer the pepper slices and the cheese in the casserole until all are used.
3. Process the cottage cheese in a food processor until smooth. Add the seasoned
salt, pepper, flour, and sour cream and process for 5 seconds more.
4. Place the cottage cheese mixture in a large bowl. Add the egg substitute and beat
until well blended. Pour over the pepper and cheese mixture.
5. Bake for 1 hour, until puffed and golden and set in the center. Remove from the
oven and let stand for 10 minutes before serving. Place the salsa in a separate bowl
and serve.
Serves 16 to 18.
The Mendocino coast of northern California is home to The Grey Whale Inn.
Innkeeper
Colette Bailey created this fat-free, cholesterol-free brunch entree.
Country Inns and Backroads Cookbook, by Linda Glick Conway Adapted for MasterCook software by Brenda Adams <adamsfmle@...> posted mc-recipe 11/10/96
Recipe By : Innkeeper Colette Bailey. See Source for cookbook name.
Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 22:07:19 -0800 From: Brenda Adams <adamsfmle@...>