Low~Fat Chili Relleno Casserole

2 cans mild whole green chili peppers, drained or you can use your own fresh roasted Anaheim peppers
2 oz. shredded reduced fat chedder cheese
4 egg whites
1 egg yolk, slightly beaten
1/4 tsp salt

Pre-heat oven to 350 degrees.   Spray a 1 1/2 quart casserole dish with cooking spray.  Arrange the chili peppers in an even layer in the bottom of dish.  Sprinkle with the cheese, set aside.  Using an electric mixer, mix at a high speed the egg whites and salt in a small bowl.  Beat until stiff but not dry.  Carefully fold in the egg yolk into the egg whites. 

Spread mixture over the chili peppers and cheese making sure to touch the sides of the dish.  Bake until topping is puffed and lightly browned, 25 to 30 minutes.