Chiles Rellenos Quiche

Perk up brunch with a peppy egg bake that's in the oven in just 10 minutes.

  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
2
cups shredded sharp Cheddar cheese (8 oz)
1
cup shredded pepper Jack cheese (4 oz)
2
cups milk
1
cup Original Bisquick™ mix
4
eggs, slightly beaten
1
cup ricotta cheese
Pico de gallo or fresh salsa, if desired
Fresh cilantro leaves, if desired

  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 Sprinkle chiles, Cheddar cheese and pepper Jack cheese evenly into baking dish. In large bowl, beat milk, Bisquick mix and eggs with electric mixer on low speed until smooth. Stir in ricotta cheese; spoon evenly over ingredients in baking dish.
  • 3 Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Garnish with pico de gallo and cilantro.

Expert Tips

Egg bakes are not just for morning. Serve this tasty dish for dinner along with a fruit salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
479
,
% Daily Value
Total Fat
31g
31%
(Saturated Fat
17g,
17%
),
Sodium
968mg
968%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 3 High-Fat Meat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.