Chile Relleno Casserole

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Yields 4 squares, each one 4 x 4 inches in size

Ingredients

 * 6 roasted and peeled green chiles, split in half
 * 1 cup pepper jack or mozzarella cheese
 * 2 egg whites
 * ½ teaspoon cream of tartar
 * ½ cup 1% milk
 * ½ cup all-purpose flour
 * 1 egg

Directions

 * 1) Preheat oven to 350°F.
 * 2) Coat bottom and sides of 8-inch square glass baking pan with cooking spray.
 * 3) Line bottom of pan with half of the green chile.
 * 4) Sprinkle ½ cup of cheese on top.
 * 5) Using electric mixer, beat egg whites with cream of tarter on high until stiff peaks form. Set aside.
 * 6) In a medium bowl, combine milk with flour, stirring until smooth.
 * 7) Add egg and blend well.
 * 8) Fold the beaten egg whites into the flour/milk mixture until well combined. Do not beat.
 * 9) Pour half of the egg white and flour mixture into the pan and spread evenly.
 * 10) Place remaining chile on top and sprinkle with remaining cheese.
 * 11) Pour remaining egg white mixture on top and spread until evenly covered.
 * 12) Bake in preheated oven until tops in golden brown and eggs are set and reach an internal temperature of at least 160°F (about 25 minutes).
 * 13) Remove from oven and let stand 5 minutes.
 * 14) Cut into 4 squares.

Nutritional information
Per serving:
 * Calories 200 | Calories from Fat 100 | Total Fat 11 g | Cholesterol 85 mg | Sodium 240 mg | Carbohydrate 13 g | Dietary Fiber 1 g | Protein 13 g
 * Exchanges: 1 starch | 1 medium-fat meat | 1 fat
 * Carbohydrate Units 1