Does anybody have a good chili relleno casserole recipe?!

I've made this twice!
It is from Cooking Light Magazine
Chili Relleno Casserole:
INGREDIENTS
1/2 pound ground turkey or chicken
1 cup chopped onion
1-3/4 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
Vegetable cooking spray
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1-1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

INSTRUCTIONS
Cook ground turkey and onion in a nonstick skillet over medium-high heat until turkey is browned, stirring until it crumbles. Remove from heat; add cumin and next 5 ingredients to skillet. Stir well, and set mixture aside.
Arrange half of green chile quarters in an 11- x 7- x 1-1/2-inch baking dish coated with cooking spray; top with half of cheese. Spoon bean mixture in mounds onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake, uncovered, at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Cut into squares to serve.


YIELD: 6 servings (serving size: 1 square)

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4 large green New Mexican chiles, roasted and peeled, stems on
1/2 of pork meat
2 peeled and diced carrots
X Cheddar cheese or Monterey Jack, cut in sticks
3 eggs, separated
1 Tbs water
3 Tbs flour
1/4 tsp salt
flour


Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites.

Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

We stuff them with cheese, meat mixtures, or combinations of meats. We not only serve them whole, but also chopped and formed into balls or made into casseroles.
Serves: 4

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Chile Rellenos De Queso (Chiles Stuffed with Cheese)

Yield: 4 servings
Ingredients:
Chiles
4 chiles poblanos or bell peppers
1/2 cup breadcrumbs
1/2 cup grated Pepper Jack cheese
1/2 cup grated cheddar cheese
1/4 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Batter
Crisco? Vegetable Oil
4 large eggs, separated
1/4 teaspoon salt
1/4 cup Pillsbury BEST? All Purpose Flour

Preparation Directions:
Chiles
1. Put chiles on a hot grill or under the broiler, let skin blister and burn. Turn chiles occasionally so they don't overcook or burn through to the flesh.
2. Wrap chiles in a damp cloth or plastic bag for 20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
3. Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact. Rinse chiles and pat dry.
Filling
1. Mix breadcrumbs, Pepper Jack cheese, cheddar cheese and cumin with salt and pepper to taste.
2. Stuff filling into the slits in the chiles.
Batter
1. Heat at least 3/4-inch vegetable oil in a heavy, deep pot to 350oF.
2. Beat egg whites until they are stiff, but not dry. Add salt and egg yolks, one at a time, beating well after each addition
3. Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter.
4. Fry chiles in hot oil, turn occasionally, until golden. Drain on paper towels.
5. Sprinkle with cheddar cheese and melt in a 350oF oven for 2-3 minutes. Serve immediately.
Serve
1. Serve with Mexican rice.

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