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Chiles Rellenos Quiche
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
cups shredded sharp Cheddar cheese (8 oz)
cup shredded pepper Jack cheese (4 oz)
cup Original Bisquick™ mix
eggs, slightly beaten
cup ricotta cheese
Pico de gallo or fresh salsa, if desired
Fresh cilantro leaves, if desired
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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.
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.
Egg bakes are not just for morning. Serve this tasty dish for dinner along with a fruit salad.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1/2 Other Carbohydrate; 3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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