4 oz. lowfat cheddar cheese, cut in 1″ strips
4 whole green chilies, seeded
2 egg whites
1 egg
1/4 cup nonfat milk
2 T. whole wheat flour
1/4 cup salsa
2 T. tomato puree

Stuff cheese into chilies and place two each in individual nonstick sprayed baking dishes. Beat egg, milk and flour mixture and pour over chilies. Bake at 375 for 45 minutes and serve immediately with the following sauce. Combine your favorite salsa with tomato puree to taste, heat and serve on the side or spooned over the Chili Relleno.

2 Servings, 186 Calories per serving