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

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 Green bell peppers

    2. 3 Red bell peppers

    3. 3/4 lb 340g / 11oz Nonfat cheddar cheese - grated

    4. 3/4 lb 340g / 11oz Nonfat Monterey Jack cheese - or mozzarella, Grated

    5. 2 cups 292g / 10oz Nonfat cottage cheese

    6. 1 teaspoon 5ml Seasoned salt

    7. 1/2 teaspoon 2 1/2ml White pepper

    8. 2 tablespoons 30ml All-purpose flour

    9. 2 cups 474ml Nonfat sour cream

    10. 2 1/4 cups 445g / 15oz Egg substitute

    11. 2 cups 474ml Salsa - preferably freshly Homemade

    Instructions Jump to Ingredients ↑

    1. 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.

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