When I make true chiles rellenos I seem to get every pot and pan in the kitchen piled up in the sink. On occasion, I want the flavor but not the cleanup. I whip up this version in no time with just one baking dish to wash!

　　

Ingredients

serves 6

　　Nonstick cooking spray

　　1 cup whole milk

　　4 large egg whites

　　1/3 cup unbleached all-purpose flour

　　3 (4-ounce) cans whole green chiles

　　6 ounces Jack cheese, grated (2/3 cup)

　　6 ounces sharp Cheddar cheese, grated (2/3 cup)

　　1 (8-ounce) can tomato sauce

　　

Step 1

Heat the oven to 350°F. Grease a deep 1 1/2-quart casserole dish with nonstick cooking spray.

　　

Step 2

In a small bowl, whisk together the milk, egg whites, and flour. Pour the mixture into the prepared baking dish.

　　

Step 3

Split open the chiles and rinse under cold running water to remove the seeds; drain on a paper towel.

　　

Step 4

In a small bowl, combine the cheeses; set aside 1/2 cup of the cheeses for the topping.

　　

Step 5

Alternate layering the chiles and cheese in the baking dish, submerging them in the egg mixture. Pour the tomato sauce over the top and sprinkle with the reserved cheese. Bake for 1 hour or until the center is set and the egg batter is puffed all around.

　　A Southerly Course