Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
Serve chiles with sour cream mixture.
Prepare as directed, using fat-free milk and substituting 1-1/2 cups cholesterol-free egg product for the fresh eggs.
How to Easily Peel the Roasted Chiles
Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.
This easy-to-make sour cream sauce makes a perfect dip to serve with cut-up fresh vegetables. Dip can be stored in refrigerator up to 3 days before using.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.