Ingredients
- 1 4-ounce can diced chilies, drained
- 1/2 can flaky biscuits (4 biscuits)
- 1 3-ounce can tuna in water.
- 2 eggs, separated
- 4 tablespoon shredded cheddar cheese
- 4 tablespoons salsa
- nonstick cooking spray
Directions
- Heat oven to 375°F. Spray baking shet with nonstick spray.
- Separate 4 biscuits from package. Press or roll into a 5-inch diameter circle.
- Place 1/4 of drained chilies, 1/4 of drained tuna, and 1 tablespoon shredded cheese in center.
- Fold dough over, pinching to seal. Place seam-side down on baking sheet.
- Bake for 13 minutes or until golden brown.
- While rolls are baking, beat egg whites until stiff. Just before rolls come out of the oven, fold in egg yolks.
- Spoon egg mixture over rolls, covering them completely.
- Bake an additional 7 to 8 minutes until egg mixture is lightly browned.
- Serve with the salsa as topping.
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Prep Time
0 min
Nutrition Facts
- Servings per Recipe: 1 relleno per servings, makes 4 servings
- Calories: 150
- Calories from Fat: 50
- Total Fat: 6
- Cholesterol: 125 mg
- Sodium: 480 mg
- Carbohydrate: 12 g
- Dietary Fiber: 0 g
- Protein: 0 g
- Exchange: 1 very lean meat, 1 starch, 1 fat
- Carbohydrate Units: 1