By the time Ed and I were done substituting and adding to this recipe (substituted: full-fat cheese for the low-fat, added: a chipotle pepper to the sauce, sour cream/avocado as garnish) it definitely wasn't as light as it used to be, but I'm sure it was even more delicious.
The title of this recipe, Chiles Rellenos Made Easy, is a little misleading. In my opinion, there's nothing easy about roasting, peeling, and stuffing poblanos (they're slippery and delicate!) - and it takes a LOT of patience.
That is why Ed had to make this dish. If I, the queen of impatience and short-cuts, attempted it - we would have ended up with a chiles rellenos scramble.