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:
covered percent of daily need
