Chile Rellenos Bake

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.

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

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)

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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.