12 lg. whole green chiles
6 eggs (3 fresh eggs and 6 tbsp. cholesterol-free egg substitute)
6 tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
12 oz. (3/4 lb.) processed American cheese or Mexican or Mozzarella cheese
4 tbsp. Parmesan or Romano cheese, grated

Preheat oven to 350 degrees. Roast the chiles and peel them. Cut cheese in strips and stuff strips inside peppers. Beat eggs slightly (or mix beaten eggs with egg substitutes). Stir in the flour, salt, and baking powder. Beat until smooth. Brush a 2 quart casserole with a little oil and place a layer of stuffed peppers in the bottom. Pour about 1/3 of the egg batter over this. Layer more green chiles and pour more batter. Continue until all chiles and batter are used, ending with batter on top. Sprinkle with grated Parmesan or Romano cheese. Bake, uncovered, in preheated oven at 350 degrees for 15 to 20 minutes or until batter is puffy and a little browned and appears set when gently shaken.