Mexican Chiles Rellenos Puff

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.

Prep Time

15

Minutes

Total Time

5:10

Hrs:Mins

Makes

10

servings

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.
Makes 10 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 145mg;
  • Sodium 760mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 13g;
Percent Daily Value*:
    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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