Fluffy and light version of a Chile Relleno

• 2 Cans diced Hatch Green Chiles
• 1 C. Frozen Corn. thaw and dried to remove excess moisture
• 4 Green Onions, thinly diced
• 1 C Mexican blend Cheese, shredded
• 1.5 c. Milk
• 6 Egg Whites
• 4 Eggs
• 1/4 t Salt

Heat oven to 400 degrees. Coat a 1.5 liter casserole dish with cooking spray

Mix the canned chiles, corn and green onions. Add to the casserole dish

Spread the shredded cheese over the chile mixture

Whisk together the milk, egg whites, eggs and salt. Gently pour the mixture over the cheese

Bake until the tops turns brown and the eggs are set.  About 45 minutes