Baked Chile Rellenos

I feel like I haven't posted in forever, and I haven't. Time seems to have gotten away from me again. We just got back from dropping our daughter at college for her senior year. This is the last child to go to college so this trip was bitter sweet. Noel and I made dinner last night for all of her roomies. We decided on a Mexican theme with shredded beef tacos and this casserole as a side dish. There wasn't much left. Good thing Bjorn and I had dinner reservations at a nice restaurant in town.

8-10 canned, fire roasted mild green chilies, drained
4-5 pieces of mild white cheese, sliced
5 extra large eggs, separated
1/4 tsp cream of tartar
1/3 cup flour
1/3 cup milk
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
14 cup shredded cheddar cheese
1 container salsa(I like to heat the salsa through before spooning it over each serving. I usually look for a good quality jarred mild-medium salsa for this)

Preheat oven to 350 and spray a 9x13 baking dish with cooking spray. Add the cream of tartar to the egg whites and beat until stiff peaks form. Whisk together the egg yolks, flour, baking powder, salt, pepper and milk together until smooth. Fold the whites into the egg yolk mixture. Gently spread 1/3 of the mixture over the bottom of the baking dish. Cut the cheese into thin strips and stuff them inside the chilies. Arrange the chilies over the top of the egg mixture in the bottom of the dish. Spoon the rest of the eggs over the chilies and smooth until covered. Sprinkle cheddar cheese over top and bake for 30 minutes or until the eggs are set. Serve with salsa.