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Mexican Chiles Rellenos Puff

Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from Old El Paso® green chilies and salsa.

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  • Prep Time 15 min
  • Total Time 5 hr 10 min
  • Servings 10

1
bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
3
cans (4 ounces each) Old El Paso™ whole green chiles, drained
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 ounces)
6
eggs
2
egg whites
1
can (12 ounces) evaporated skimmed milk
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon garlic salt
3/4
cup Old El Paso™ Thick 'n Chunky salsa
1/3
cup fat-free sour cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
  • 2 Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
  • 3 In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  • 4 Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
145mg
145%;
Sodium
760mg
760%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
25%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*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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