Chiles Rellenos Quiche

Chiles Rellenos Quiche

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

Prep Time

10

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

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.
Makes 6 servings (1 piece)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Egg bakes are not just for morning. Serve this tasty dish for dinner along with a fruit salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 479
    • Total Fat 31g
      • (Saturated Fat 17g,),
    • Sodium 968mg;
    • Total Carbohydrate 20g
      • (Dietary Fiber 1g,
    • Protein 26g;
    Percent Daily Value*:
      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.