Chile Rellenos Bake

Enjoy this Mexican-style cheesy dinner pie made with Pillsbury® breadsticks and Old El Paso® chiles. Ready in about an hour.

  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 7
  • servings 4

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)
  • 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    580
    (
    Calories from Fat
    290),
    % Daily Value
    Total Fat
    32g
    32%
    (Saturated Fat
    19g,
    19%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    240mg
    240%;
    Sodium
    1250mg
    1250%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    0g
    0%
      Sugars
    12g
    12%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    50%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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