IMPOSSIBLY EASY CHILES RELLENOS PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Impossibly Easy Chiles Rellenos Pie image

Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 7

2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup Original Bisquick™ mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
  • Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
  • Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.

Nutrition Facts : Calories 255, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1/6 of Recipe, Sodium 740 mg, Sugar 7 g

There are no comments yet!