Title: Chili Rellenos/sauce (WW 1970)
Categories: Mexican
Yield: 1 Recipe

4	md	Green chilies (seeded)
1	md	Egg - separated
1	oz	Jack cheese
	pn	Salt
SAUCE
1	c	Tomato juice (approx)
		Italian seasoning to taste
		Dehydrated onions to taste
		Chopped chilies (optional)
		Garlic powder
		Artificial sweetener*

Note - Make sauce before baking the chilies.

Slice cheese into strips - put on chilies. Beat egg white with salt. Be sure egg white is stiffly beaten - add beaten egg yolk.

Put 1/2 mixture into nonstick baking pan or non stick cookie sheet. Place chilies on top, then cover with the rest of the egg mixture.

Bake at 350 for 15 min or until cooked.

For Sauce. Put ingredients in saucepan and simmer to thick consistency.

*Artificial sweetener (few drops at end of cooking).

Pour over baked Rellenos while in serving platter.

Spices are to be varied to personal taste.

WW Handout 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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