Fast and Easy Baked Chile Rellenos

2 roasted poblano peppers, peeled and seeded, cut down the middle but not split open

Grated Monterey Jack cheese

1/2 to 3/4 cup crushed tomatoes

Ground chipotle pepper powder and garlic salt to taste

3 beaten egg whites

Preheat oven to 400 Fahrenheit.  Lightly oil a shallow baking dish.  Stuff the two peppers with the cheese.  Don’t overstuff, but the peppers can be slightly open.

Season the crushed tomatoes with chipotle pepper and garlic salt to taste.  Some cumin might also be good.  I had some home canned sauce that I used.  Spread the sauce on the bottom of the baking dish and lay the peppers on top of the sauce.

Bake 15 minutes.

Remove the baked peppers from the oven and change the setting to broil.

Pour the beaten egg whites over the peppers, and place the baking dish back in the oven, and broil until puffy and lightly browned.