Quick Chili Rellenos

Ingredients:

• 1 4-ounce can diced chilies, drained
• 1/2 can flaky biscuits (4 biscuits)
• 1 3-ounce can tuna in water.
• 2 eggs, separated
• 4 tablespoon shredded cheddar cheese
• 4 tablespoons salsa
• nonstick cooking spray

1. Heat oven to 375°F. Spray baking shet with nonstick spray.
2. Separate 4 biscuits from package. Press or roll into a 5-inch diameter circle.
3. Place 1/4 of drained chilies, 1/4 of drained tuna, and 1 tablespoon shredded cheese in center.
4. Fold dough over, pinching to seal. Place seam-side down on baking sheet.
5. Bake for 13 minutes or until golden brown.
6. While rolls are baking, beat egg whites until stiff. Just before rolls come out of the oven, fold in egg yolks.
7. Spoon egg mixture over rolls, covering them completely.
8. Bake an additional 7 to 8 minutes until egg mixture is lightly browned.
9. Serve with the salsa as topping.

From Flavors of Fiesta by University of Illinois Extension