Chilies Rellenos Bake

From Like Grandma Used To Make by Reader's Digest, c. 1996. This baked casserole is easier (and healthier) than traditional chilies rellenos.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 main dishes

Ingredients

• 4  poblano chiles or 4  anaheim chilies, halved lengthwise
• 4  ounces colby cheese or 4  ounces cheddar cheese
• 3  large eggs
• 2  large  egg whites
• 1⁄2 cup 1% low-fat milk
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon dried cilantro or 1⁄2 teaspoon dried parsley
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄3 cup  shredded colby cheese or 1⁄3 cup cheddar cheese
• 1⁄2 cup  picante sauce

Directions

1. Preheat oven to 450*F. Remove stems, seeds, and veins from pepper. In a medium-size saucepan, bring a large amount of water to a boil. Add peppers and cook, uncovered, for 3 minutes. Drain peppers and invert onto paper towels. Cut the 4 ounces Colby-Monterey Jack cheese into pieces to fit inside pepper pieces. Place cheese inside pepper pieces. Arrange pepper pieces in a lightly greased 11"x7"x2" baking dish.
2. In a medium-size bowl, whisk together the eggs, egg whites, and milk. Whish in the flour, cilantro, baking powder, salt, and cayenne. Pour egg mixture over pepper pieces.
3. Bake for 15 minutes or until cheese is melted and batter is puffed and golden. Sprinkle the 1/3 cup shredded Colby-Monterey Jack cheese on top. Serve with the picante sauce.