Quick Chili Rellenos
| Total : 25 min |
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
Directions:
- Heat oven to 375°F. Spray baking shet with nonstick spray.
- Separate 4 biscuits from package. Press or roll into a 5-inch diameter circle.
- Place 1/4 of drained chilies, 1/4 of drained tuna, and 1 tablespoon shredded cheese in center.
- Fold dough over, pinching to seal. Place seam-side down on baking sheet.
- Bake for 13 minutes or until golden brown.
- While rolls are baking, beat egg whites until stiff. Just before rolls come out of the oven, fold in egg yolks.
- Spoon egg mixture over rolls, covering them completely.
- Bake an additional 7 to 8 minutes until egg mixture is lightly browned.
- Serve with the salsa as topping.
Exchange: 1 very lean meat, 1 starch, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
1 relleno per servings, makes 4 servings
1 relleno per servings, makes 4 servings
Amount Per Serving
Calories 150 Calories from Fat 50
% Daily Value
9% Total Fat 6g
42% Cholesterol 125mg
20% Sodium 480mg
4% Total Carbohydrate 12g
0% Dietary Fiber 0g
0% Sugars 0g
24% Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
