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Baked Chiles Rellenos

From CLG

<p>A variation of the customarily fried rellenos. May be used as a side or main dish and a meat filling may be substituted for the cheese.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham)
Serves: six

12 Pods Chiles
1 Lb Cheese, grated
1 small Onion, diced fine
4 Seperated Eggs
3/4 tsp. Baking Powder
4 Tbsp. Flour
1/4 tsp. Salt

Step by Step Instructions
  1. Peel chiles. Open small slit below stem and remove seeds. Combine cheese and onions. Fill pods carefully to avoid breaking. Place pods (single layer) in baking dish sprayed with cooking spray. Cover with batter and bake at 325 degrees until done and a golden brown on top.
  3. Beat egg whites until stiff. Beat yolks until thick. Sift together dry ingredients and add to yolks blending well. Fold in beaten egg whites and pour over chiles. Bake until golden brown. Serve immediately.