Impossibly Easy Chiles Rellenos Pie

Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.

  • prep time 15 min
  • total time 45 min
  • ingredients 7
  • servings 6

Ingredients

2
(4-oz.) cans whole green chiles, drained
6
oz. (1 1/2 cups) shredded Mexican cheese blend
3
eggs
3/4
cup original all-purpose baking mix
1/4
teaspoon garlic powder
1 1/2
cups milk
3/4
cup Old El Paso® Thick 'n Chunky salsa
  • 1 Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
  • 2 Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
  • 3 Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    255
    (
    Calories from Fat
    135),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    140mg
    140%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    1g
    1%
      Sugars
    7g
    7%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    14%;
    Calcium
    34%;
    Iron
    10%;
    Exchanges:
    1 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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