I whipped these up Saturday morning. Everyone loved them!
Chili Rellenos in a Biscuit
10 pillsbury biscuits, buttermilk
3 egg whites
1/2 cup diced green chiles
1/4 teaspoon pepper
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded
Preheat oven to 400^. Press biscuits into muffin cups sprayed with cooking spray. Combine egg, egg whites, green chilies, salt, pepper and cheese. Pour egg mixture evenly over all biscuits. Bake until egg is set; 15 to 20 minutes.
Yield: 10 servings. Per serving= 81 Calories; 2g Fat (25.6% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 255mg Sodium.