Chile Relleno Bake

Chile Relleno Bake

Check out this casserole baked chile relleno recipe made using Old El Paso® chopped green chiles - perfect for Mexican-style dinner.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

10

servings

2
cans (4.5 oz each) Old El Paso® chopped green chiles
3
cups milk
6
eggs
2
cups Original Bisquick® mix
4
cups shredded Mexican cheese blend (16 oz)
Old El Paso® Thick ‘n Chunky salsa, if desired
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. If desired for garnish, reserve 2 tablespoons of the green chiles.
  2. In large bowl, beat milk and eggs with wire whisk until blended. Stir in chiles, Bisquick mix and cheese. Pour into baking dish.
  3. Bake 45 to 50 minutes or until puffed and golden brown. Pat reserved chiles dry with paper towel; sprinkle over casserole. Serve with salsa.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Serve this easy brunch dish with a colorful fruit salad and hearty whole-grain muffins.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 175mg;
  • Sodium 760mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.