Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
cans (4 oz each) Old El Paso™ whole green chiles, drained
oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips
jar (2 oz) diced pimientos, drained
cup Gold Medal™ all-purpose flour
Cilantro sprigs, if desired
cups Old El Paso™ Thick 'n Chunky salsa
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
"CHEE-lehs rreh-YEH-nohs" is a Mexican specialty of cheese-stuffed mild green chiles and an egg batter that is fried until crisp and the cheese is melted. Our version is baked.
Egg whites may stand safely at room temperature for up to 30 minutes. Room temperature whites will beat up fluffier.
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: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 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.