Baked Chile Relleno

6 large green chiles
1/2 pound cheese, grated or cut into strips
2 eggs, separated
1/4 teaspoon baking powder
2 tablespoons all-purpose flour
1/8 teaspoon salt

Peel chiles; remove seeds through a small opening in the side. Fill chiles with cheese. Fasten with a wooden pick, handling carefully.

Beat egg whites until stiff; beat yolks until thick.

Sift together dry ingredients; add to yolks, blending well. Fold in beaten egg whites. Dip chiles into batter; place in greased casserole. Bake at 325 degrees F until batter is cooked and lightly browned on top.

NOTE: If desired, chiles may be stuffed with well seasoned cooked meat.

Makes 4 to 6 servings.