Chili Relleno

1 egg, separated

1 egg white

dash of salt

1 can whole small green chilies, drained or

2 oz. chopped green chilies

¾ oz. cheese, shredded

Preheat oven to 350 degrees.  Spray small glass pan with cooking spray.  Set aside.

In bowl, beat egg whites and salt until stiff. 

In another bowl, lightly beat egg yolk; fold into egg whites. 

Spread half the mixture in prepared dish.  Put chili on next; sprinkle with cheese.  Spread remaining egg on top.

Bake until golden brown and center is set – about 15 – 20 mins.

Serve with salsa.