Easy Cheesy Chili Rellano Casserole

Ingredients

• 4 (4 ounce) cans whole green chili peppers, seeded and drained

• salt, to taste
• 1 cup evaporated milk
• 4 egg whites
• Tabasco sauce, to taste
• 1/3 cup all-purpose flour
• 1/4 cup green onion, chopped
• 2 cups monterey jack cheese, shredded
• 2 cups sharpcheddar cheese, shredded
• 1 lb ground pork sausage, cooked and drained

• 1 (8 ounce) can tomato sauce

• 1 (8 ounce) can diced tomatoes, drained
• sour cream

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lightly spray a 1 1/2 quart casserole dish with no-stick spray; set aside.

3. 3

   Wearing disposable gloves, slit the chili pepers in half lengthwise. Remove and discard the seeds; rinse and drain the pepers on several paper towels. Salt the chili peppers.

4. 4

   In a medium mixing bowl, beat together the milk, egg whites, Tabasco sauce, and flour until smooth. Set aside.

5. 5

   In a second mixing bowl, combine 1-cup of each cheese and the green onions. (Save the remaining cheeses for the topping.).

6. 6

   Assemble the casserole: Layer half each of the chili peppers, cheese mixture, and cooked sausage. Repeat. Pour egg mixture evenly over the top of casserole.

7. 7

   Pour tomato sauce and diced tomatoes over the top, and bake for 30 minutes. Sprinle with the reserved cheeses and bake for 20 minutes more.

8. 8

   Let sit for 5 minutes before serving.

9. 9

   Serve with a dollop of sour cream and a freshly tossed green salad dressed in olive oil and red vinegar.