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 min
  • Total Time 1 hr 5 min
  • Servings 10

Ingredients

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.

Expert Tips

Serve this easy brunch dish with a colorful fruit salad and hearty whole-grain muffins.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
175mg
175%;
Sodium
760mg
760%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
40%;
Iron
8%;
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.