Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
Step
2
Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
Step
3
Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.
Chiles rellenos are cheese-stuffed poblano chiles coated in egg batter and fried until the outside is crisp and the cheese inside is melted. This recipe adapts the flavors of the much-loved Mexican classic.
Look for cans of whole green chiles in the grocery store's Mexican foods section. Green chiles are mild, and removing their seeds ensures the pie doesn't get too spicy.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
Nutrition Facts
Serving Size:1/6 of Recipe
Calories
255
Calories from Fat
135
Total Fat
15g
23%
Saturated Fat
8g
40%
Cholesterol
140mg
47%
Sodium
740mg
31%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
14%
14%
Calcium
34%
34%
Iron
10%
10%
Exchanges:
1 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
