Outside-In Chile Rellenos

I love chile rellenos, but was looking for a lighter way to make this dish.  Here's what I came up with.  I think this recipe could be better.  I may revise it in the future, but suggestions for improvement are welcome. 

4 Poblano or Anahiem Chiles
4 oz queso fresco or monterrey jack cheese
2 cloves garlic, minced
1 small red onion, finely chopped
1/2 cup fat free egg substitute
salt and pepper to taste

Alrighty, preheat oven to broil as you prepare the onion and garlic-- I used a food processor to save some time. Crumble the queso into a medium bowl and add the onion and garlic.  Add the egg substitute (or egg whites, beaten)  and salt and pepper.  Mix well.

Place your peppers on an ungreased baking sheet and broil until the skin is blistery-- two to three minutes, check and rotate, then another couple of minutes.  Keep a close eye on them-- you don't want them to burn.

Once they are done, set them aside until they are cool enough to handle.  this won't take very long, depending mostly on how tough you are.  Turn the oven heat down to 350F.

Spray the baking sheet down with a layer of cooking spray, and peel the peppers.  Gently cut a slit along the length.  Take out the seeds for a milder relleno, or don't bother.   Spoon cheese and egg mixture into each chile evenly.

Throw back into the oven and allow to bake for 25-30 minutes, or until egg and cheese is set. 

Serve with black beans and corn tortillas.