Chile Rellenos Bake

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

By Pillsbury Kitchens

Updated October 28, 2010

Ingredients

cans (4.5 oz each) Old El Paso™ chopped green chiles

cups shredded 4-cheese Mexican cheese blend (8 oz)

can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)

eggs

cup half-and-half

1/2

teaspoon red pepper sauce

medium plum (Roma) tomatoes, chopped (about 1 cup)

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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.

One pound cooked and drained bulk hot pork sausage can be layered over the green chiles.
You can substitute 3/4 cup fat-free egg product for the 3 eggs.