Chile Rellenos Bake

(3)
0 reviews.
  • 15 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 4 servings

Ingredients

2
cans (4.5 oz each) Old El Paso™ chopped green chiles
2
cups shredded 4-cheese Mexican cheese blend (8 oz)
1
can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)
3
eggs
1
cup half-and-half
1/2
teaspoon red pepper sauce
2
medium plum (Roma) tomatoes, chopped (about 1 cup)

Directions

  1. 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray; lightly flour. Spread green chiles in bottom of dish; sprinkle with 1 cup of the cheese.
  2. 2 Unroll dough; separate into 2 squares. To make 24 short strips, cut each square in half across strips. Shape each short strip into a coil; arrange cut side down over cheese. Top with remaining cheese. In medium bowl, beat eggs, half-and-half and pepper sauce with wire whisk until blended. Pour over dough in dish.
  3. 3 Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving. Top each serving with 1/4 cup chopped tomatoes.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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