Baked Chile Rellenos

Instructions

1. 1

   Heat the broiler. Broil the poblanos 8-10 minutes, turning, until blistered. Steam in a covered bowl 5 minutes. Start the rice mix per the package.

2. 2

   Peel off the skins, cut a slit down each pepper and remove the seeds. Turn the oven to 400°F.

3. 3

   Stuff each pepper with sticks of cheese and set in a greased baking dish.

4. 4

   Beat the egg whites to soft peaks, fold in the yolks and flour with a pinch of salt, and spoon over the peppers. Bake 15 minutes until puffed and golden.

5. 5

   Serve with warmed enchilada sauce, Mexican rice and black beans, topped with cilantro.