Instructions: Preheat oven to 350 degrees F. Lightly spray a 1 1/2-quart casserole with cooking spray and set aside.

Wearing disposable gloves or plastic bags over your hands, slit the chili peppers in half lengthwise. Remove and discard the seeds from the peppers.

Rinse and drain the peppers on paper towels.

In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.

In another bowl, combine the cheeses. Set 1/2 cup of the cheese aside for the topping.

To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and the egg mixture. Repeat the layers.

Pour the tomato sauce, then bake for 30 minutes. Sprinkle with the reserved 1/2 cup cheese and bake about 20 more minutes or until a knife inserted near the center comes out clean.

Yield: 6 servings.

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