Mexican Chiles Rellenos Puff

 

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

• 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.