Easy Chile Rellenos


1 lb Monterey jack cheese grated

1 lb pepper jack cheese, grated

7-9 fresh green poblano chiles

8 eggs, separated


Roast peppers until skins are blackened. Place in paper or plastic bag to cool. Rinse & rub under cool water until skins are removed. Split peppers, & remove stems, seeds & membranes.

Place half the cheese in bottom of sprayed 9x13" dish. Top with pepper halves, and then with the remaining cheese.
Beat egg whites until foamy; beat yolks. Fold yolks into egg whites, & pour evenly over the top cheese layer.
Bake at 350 degrees for approximately 30-45 minutes.
Let stand 5 minutes before serving.