TWO-PEPPER CHILE RELLENOS CASSEROLE

Two-Pepper Chile Rellenos Casserole image

Spice up mealtime with this Two-Pepper Chile Rellenos Casserole recipe. Made with roasted red peppers, shredded cheese, poblano chiles and more, this chile rellenos casserole is a combination of flavors your family will love.

Provided by My Food and Family

Time 1h10m

Yield 8 servings

Number Of Ingredients 5

Ingredients

4 large poblano chiles (1 lb.)
2 jars (12 oz. each) roasted red peppers, well drained, patted dry
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
8 eggs, separated
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat broiler.
Place poblano chiles in single layer on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 10 min. or until skins are covered with black blisters, turning occasionally. Place hot chiles in bowl; cover with plastic wrap. Let stand 10 min.
Heat oven to 375ºF. Remove and discard peels and seeds from chiles. Set chiles aside.
Place roasted red peppers in even layer on bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle evenly with 1/2 the shredded cheese. Top with poblano chiles and remaining shredded cheese.
Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan. Pour over ingredients in baking dish; spread to completely cover all ingredients in baking dish.
Bake 30 min. or until top is golden brown and casserole is heated through.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g