Mexican Chiles Rellenos PuffSource 0

Mexican Chiles Rellenos Puff


Serving 10 people


310 min



Ingredients

  • chiles 3 cans (4 ounces each) Old El whole green chiles, drained
  • colby monterey jack cheese 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 ounces)
  • egg whites 2 egg whites
  • eggs 6 eggs
  • evaporated milk 1 can (12 ounces) evaporated skimmed milk
  • flour 1/3 cup Gold all-purpose flour
  • garlic salt 1 teaspoon garlic salt
  • hash brown potatoes 1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
  • salsa 3/4 cup Old El Thick 'n Chunky salsa
  • sour cream 1/3 cup fat-free sour cream
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How to make it

  1. 1
  2. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
  3. 2
  4. Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
  5. 3
  6. In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended.
  7. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  8. 4
  9. Heat oven to 350F.
  10. Bake uncovered 45 minutes or until knife inserted in center comes out clean.
  11. Let stand 10 minutes before serving.
  12. Serve with salsa and sour cream.