Easy Chiles Rellenos with Sour Cream & Cilantro

• 8 poblano chiles
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1/4 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
• 6 eggs
• 1/4 cup milk
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. roasted ground cumin
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced

1. Heat broiler.
2. Place chiles on foil-covered baking sheet.
3. Broil, 4 inches from heat, 7 to 10 min.
4. or until evenly blackened, turning occasionally.
5. Transfer chiles to bowl; cover tightly.
6. Let stand 20 min.
7. or until cooled.
8. Peel chiles; discard skins.
9. Cut lengthwise slit in each chile, being careful to not cut through to opposite side.
10. Remove and discard seeds.
11. Heat oven to 350F.
12. Mix cheeses until blended; spoon into chiles.
13. Place in 13x9-inch baking dish sprayed with cooking spray.
14. Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
15. Bake 35 min.
16. or until egg mixture is set.
17. Meanwhile, mix sour cream, cilantro and garlic until blended.
18. Serve chiles with sour cream mixture.

chiles, cheese, milk, milk, eggs, milk, oregano, ground cumin, s, fresh cilantro, garlic

Taken from www.kraftrecipes.com/recipes/easy-chiles-rellenos-sour-cream-cilantro-162645.aspx (may not work)