Ingredients:
12 whole green chiles split downside
6 egg whites
3.5 ounces cooked, shredded chicken
12 oz part-skim mozzarella
½ tsp cream of tartar
1 tsp garlic powder
1 tsp onion powder
Directions:
Preheat the oven to 400.
In bowl, mix 10 ounces mozzarella, chicken, 1.2 tsp garlic powder and ½ tsp onion powder.
Using KitchenAid mixer, whip egg whites on high w/cream of tartar, ½ tsp garlic powder, and ½ tsp onion powder until stiff peaks form. Took 5 minutes.
Spray baking dish w/cooking spray. Spread half the egg mixture on the bottom of the pan.
Place 1-2 tbsp cheese mixture onto chiles. Fold chile around filling and press into egg mixture, make sure mixture envelops the sides of the chile.
Spread remaining egg over chiles, sprinkle w/ cheese.
Cover w/foil, bake 30 minutes, Remove from oven, increase temperature to 450. Remove foil, bake for 10 minutes until the cheese bubbles.
