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Baked Chiles Rellenos

From ALFN Local Food Club

<p>A variation of the customary fried rellenos. Can be used as a side or a main dish. May be stuffed with a meat mix instead of cheese if desired.</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 onion. Fill pods carefully to avoid breaking. Place filled pods (single layer) in a baking dish sprayed with cooking spray. Pour batter over pods and bake at 325 until batter is done and a golden brown.
  2. BATTER:
  3. Beat egg whites until stiff. Beat egg yolks until thick. Sift together dry ingredients and add to yolks blending well. Fold beaten egg whites into yolk mixture and pour over pods. Bake at 325 degrees until batter is done and a golden brown. Serve at once.