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Impossibly Easy Chiles Rellenos Pie

Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.

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 (21) 8 Reviews
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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

Ingredients

2
(4-oz.) cans whole green chiles, drained
6
oz. (1 1/2 cups) shredded Mexican cheese blend
3
eggs
3/4
cup Original Bisquick™ mix
1/4
teaspoon garlic powder
1 1/2
cups milk
3/4
cup Old El Paso™ Thick 'n Chunky salsa

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
  • 2 Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
  • 3 Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
255
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Cholesterol
140mg
140%;
Sodium
740mg
740%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
14%;
Calcium
34%;
Iron
10%;
Exchanges:
1 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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