Chile Rellenos Bake

 

2

cans (4.5 oz each) Old El Paso® chopped green chiles

2

cups shredded 4-cheese Mexican cheese blend (8 oz)

1

can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)

3

eggs

1

cup half-and-half

1/2

teaspoon red pepper sauce

2

medium plum (Roma) tomatoes, chopped (about 1 cup)

• 1 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.
• 2 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.
• 3 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.