Oven-Baked Chiles Rellenos

• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/2 cup Cracker Barrel Shredded Light Tex Mex Cheese
• 8 poblano chiles, roasted, peeled, seeded and deveined
• 6 eggs
• 1/4 cup skim milk
• 1 cup light sour cream
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced

1. Heat oven to 350F.
2. Mix cheeses until blended; spoon into chiles.
3. Place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray.
4. Whisk eggs and milk until blended; pour over chiles.
5. Bake 35 min.
6. or until egg mixture is set.
7. Meanwhile, mix sour cream, cilantro and garlic until blended.
8. Serve chiles topped with sour cream mixture.

cream cheese, cheese, chiles, eggs, milk, light sour cream, fresh cilantro, garlic

Taken from www.kraftrecipes.com/recipes/oven-baked-chiles-rellenos-178636.aspx (may not work)