Bring a little of the Southwest to your brunch with an easy take on Mexican "CHEE-lehs rreh-YEH-nohs."
Chiles Rellenos Egg Soufflé Bake
- Prep Time 30 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 9
Ingredients
- 2 cans (4 oz each) whole green chiles, drained
- 4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips
- 1 jar (2 oz) diced pimientos, drained
- 4 eggs, separated
- 1 1/2 cups milk
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- Cilantro sprigs, if desired
- 2 cups thick & chunky salsa
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Stuff chiles with cheese strips; arrange in baking dish. Sprinkle with pimientos.
-
Step2In medium bowl, beat egg yolks and milk with wire whisk until well blended. Stir in flour and salt until smooth.
-
Step3In large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gently fold yolk mixture into beaten egg whites until no traces of white remain. Spoon mixture evenly over stuffed chiles.
-
Step4Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Garnish each serving with cilantro sprig. Serve immediately with salsa.
Nutrition
230
Calories
11g
Total Fat
12g
Protein
22g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 165mg
- 54%
- Sodium
- 1510mg
- 63%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 8g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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