Mexican Chiles Rellenos Puff

Mexican Chiles Rellenos Puff is a Mexican recipe that serves 10. For $1.1 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This side dish has 197 calories, 11g of protein, and 10g of fat per serving. A mixture of chiles, colby monterey jack cheese, sour cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. 9 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 5 hours and 10 minutes. It is brought to you by BettyCrocker.com. Overall, this recipe earns a pretty good spoonacular score of 43%. Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles), Stuffed Poblano Chiles in White Rice (Arroz Blanco con Chiles Rellenos de Queso), and Lower Fat Chiles (Chiles) Rellenos Casserole are very similar to this recipe.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 295 minutes

 

Ingredients:

3 cans (4 ounces each) Old El whole green chiles, drained

1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 ounces)

2 egg whites

6 eggs

1/3 cup Gold all-purpose flour

1 teaspoon garlic salt

1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes

3/4 cup Old El Thick 'n Chunky salsa

1 can (12 ounces) evaporated skimmed milk

1/3 cup fat-free sour cream

Equipment:

glass baking pan

whisk

bowl

plastic wrap

oven

knife

Cooking instruction summary:

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

 

Step by step:


1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.

2. Split whole chiles; lay flat over potatoes. Sprinkle with cheese.

3. In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended.

4. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

5. Heat oven to 350F.

6. Bake uncovered 45 minutes or until knife inserted in center comes out clean.

7. Let stand 10 minutes before serving.

8. Serve with salsa and sour cream.


Nutrition Information:

Quickview
196k Calories
11g Protein
9g Total Fat
16g Carbs
6% Health Score
Limit These
Calories
196k
10%

Fat
9g
15%

  Saturated Fat
5g
33%

Carbohydrates
16g
5%

  Sugar
4g
5%

Cholesterol
119mg
40%

Sodium
551mg
24%

Get Enough Of These
Protein
11g
23%

Vitamin C
52mg
63%

Phosphorus
215mg
22%

Selenium
14µg
21%

Vitamin B2
0.35mg
20%

Calcium
196mg
20%

Vitamin A
846IU
17%

Vitamin B6
0.31mg
16%

Potassium
398mg
11%

Vitamin B12
0.57µg
10%

Folate
35µg
9%

Manganese
0.18mg
9%

Iron
1mg
9%

Vitamin B1
0.13mg
9%

Zinc
1mg
8%

Vitamin B5
0.83mg
8%

Vitamin B3
1mg
8%

Vitamin D
1µg
7%

Magnesium
28mg
7%

Copper
0.13mg
7%

Vitamin K
6µg
6%

Fiber
1g
6%

Vitamin E
0.84mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Mini cheesy lentil loaves

Amuse Your Bouche

Chocolate-Cherry Bombs

Kraft Recipes

Asparagus & Goat Cheese Salad

Recipe Girl

Blueberry Skillet Coffee Cake

What's that Smell

The BLT Club Sandwich

Simply Scratch