Chile Rellenos Bake

Name: Chile Rellenos Bake
Prep time: 15 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
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)

3 Ratings

0 Reviews

Prep 15 min
Total 1 hr 5 min
Ingredients 7
Servings 4

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

By Pillsbury Kitchens

Updated October 28, 2010

Make With

Pillsbury Bread

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)

Steps

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.