Lightened-Up Chili Rellenos With Marinara Sauce

• 2 c. cottage cheese
• 2 (7 oz.) cans whole green chilies
• 2 c. corn
• 6 large egg whites
• 2 large eggs
• 2/3 c. nonfat or low-fat milk
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1 1/4 c. (5 oz.) shredded natural Cheddar cheese (reduced fat or regular)
• 1 (about 15 oz.) can marinara sauce
• sliced ripe black olives

1. Coarsely mash cottage cheese with a fork or hands; drain in a colander at least 10 minutes.
2. Meanwhile, cut a slit down the side of each chili.
3. In a bowl, mix cottage cheese, corn and 1/2 Cheddar cheese.
4. Equally fill chilies with cottage cheese mixture; arrange, side by side, in a lightly oiled, shallow 2 1/2 to 3-quart casserole.

cottage cheese, green chilies, corn, egg whites, eggs, nonfat, flour, baking powder, cheddar cheese, marinara sauce, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227418 (may not work)