Chiles Rellenos
TOTAL TIME: Prep: 10 min. Bake: 50 min.
YIELD: 8 servings.
Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! —Irene Martin, Portales, New Mexico
Ingredients
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1 can (7 ounces) whole green chiles
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2 cups shredded Monterey Jack cheese
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2 cups shredded cheddar cheese
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3 large eggs
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3 cups whole milk
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1 cup biscuit/baking mix
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Seasoned salt to taste
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Salsa
Directions
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1.
Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses.
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2.
In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.
Nutrition Facts
1 cup: 352 calories, 24g fat (14g saturated fat), 144mg cholesterol, 598mg sodium, 15g carbohydrate (5g sugars, 0 fiber), 19g protein.
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