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Mexican Chiles Rellenos Puff

mexican chiles rellenos puff Breakfast Mexican
Mexican Chiles Rellenos Puff
  • Prep 15 min
  • Total 5 hr 10 min
  • Servings 10

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

Updated August 27, 2010
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
760mg
32%
Potassium
490mg
14%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
9%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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