Egg Rellenos, The Grey Whale Inn, Fort Bragg, Ca

Recipe Ingredients

3		Green bell peppers
3		Red bell peppers
3/4 lb	340g / 11oz	Nonfat cheddar cheese - grated
3/4 lb	340g / 11oz	Nonfat Monterey Jack cheese - or mozzarella,
		Grated
2 cups	292g / 10oz	Nonfat cottage cheese
1 teaspoon	5ml	Seasoned salt
1/2 teaspoon	2.5ml	White pepper
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Nonfat sour cream
2 1/4 cups	445g / 15oz	Egg substitute
2 cups	474ml	Salsa - preferably freshly
		Homemade

Recipe Instructions

1. Preheat the oven to 350F. Grease a 10 1/2 x 14 3/4 x 2 1/3-inch casserole.

2. Seed the peppers and slice lengthwise into 1/4-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.

Source:
Linda Glick Conway,"Country Inns and Back Roads"

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