Mexican Chiles Rellenos Puff

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

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

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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