Chili Relleno Squares

All the chile relleno flavor, lighter on the guilt, and shaped for easy grabbing.

This recipe swaps heavy cheese and frying for a smarter approach: egg whites do the heavy lifting alongside just two whole eggs, nonfat cottage cheese adds creaminess without the fat, and a modest amount of low-fat cheddar and mozzarella keeps it cheesy where it counts. Chopped green chilis and a hit of hot sauce bring the heat.

Bake it in a square pan, cut into a dozen pieces, and serve warm from the oven or cold straight from the fridge. They work for brunch, lunch boxes, or a high-protein snack.

Pro Tips

• Beat the eggs and egg whites lightly. You want them blended, not frothy, so the squares bake up dense and sliceable.
• Drain the canned green chilis thoroughly so they don’t add extra moisture to the batter.
• The two-temperature bake (high first, then lower) gives the squares a nice puffed top while cooking the center through evenly.
• Store leftovers in the fridge for up to 3 days. They reheat well in a low oven or taste great eaten cold.