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Chiles Rellenos Quiche

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  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 6
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Perk up brunch with a peppy egg bake that's in the oven in just 10 minutes.
Updated Feb 7, 2013
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Ingredients

  • 2 cans (4 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Egg bakes are not just for morning. Serve this tasty dish for dinner along with a fruit salad.

Nutrition

479 Calories, 31g Total Fat, 26g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
479
Total Fat
31g
0%
Saturated Fat
17g
0%
Sodium
968mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
1g
0%
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 3 High-Fat Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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