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Impossibly Easy Chiles Rellenos Pie

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By Betty Crocker Kitchens
Updated Oct 2, 2013
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Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.

Impossibly Easy Chiles Rellenos Pie

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 (4-oz.) cans whole green chiles, drained
  • 6 oz. (1 1/2 cups) shredded Mexican cheese blend
  • 3 eggs
  • 3/4 cup Original Bisquick™ mix
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups milk
  • 3/4 cup thick & chunky salsa

Instructions

  • Step 
    1
    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.

Nutrition

255 Calories
15g Total Fat
14g Protein
16g Total Carbohydrate
7g Sugars

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.

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