Enjoy this Mexican-style cheese-stuffed green chiles savory dinner pie recipe made with Old El Paso® chopped green chiles and Pillsbury® refrigerated original breadsticks.
cans (4.5 oz each) Old El Paso™ chopped green chiles
cups shredded 4-cheese Mexican cheese blend (8 oz)
can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)
teaspoon red pepper sauce
medium plum (Roma) tomatoes, chopped (about 1 cup)
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray; lightly flour. Spread green chiles in bottom of dish; sprinkle with 1 cup of the cheese.
Unroll dough; separate into 2 squares. To make 24 short strips, cut each square in half across strips. Shape each short strip into a coil; arrange cut side down over cheese. Top with remaining cheese. In medium bowl, beat eggs, half-and-half and pepper sauce with wire whisk until blended. Pour over dough in dish.
Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving. Top each serving with 1/4 cup chopped tomatoes.
One pound cooked and drained bulk hot pork sausage can be layered over the green chiles.
You can substitute 3/4 cup fat-free egg product for the 3 eggs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.