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Chile Rellenos Bake

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  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 4
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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.

Ingredients

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)

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
290
% Daily Value
Total Fat
32g
49%
Saturated Fat
19g
93%
Trans Fat
1/2g
Cholesterol
240mg
80%
Sodium
1250mg
52%
Potassium
300mg
9%
Total Carbohydrate
47g
16%
Dietary Fiber
0g
0%
Sugars
12g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
15%
15%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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