Recipe: Puffy Chili Relleno

Recipes using McCormick Ground Cumin

• 2 (7 oz) cans whole green chiles
• 4 corn tortillas, cut in wide strips
• 1 lb any firm lowfat or skim milk cheese, shredded
• 1 lg tomato, sliced and seeded
• 8 egg substitutes
• 1/2 cup nonfat milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp dried onion bits
• Paprika

1. Seed chiles and open flat. Put half of them in a well greased 9” square baking pan.
2. Top with half the tortilla strips and half the cheese.
3. Arrange tomatoes in slices on top.
4. Repeat the chili and tortilla and cheese layers.
5. Beat egg substitutes and milk.
6. Add the seasonings and beat again. Pour over layers.
7. Sprinkle with paprika.
8. Bake uncovered at 350° F. for about 40 minutes.
9. Allow 1 hour if made ahead and chilled.
10. Let stand for 10 minutes before serving.