Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from salsa and green chiles.
Mexican Chiles Rellenos Puff
- Prep Time 15 min
- Total 5 hr 10 min
- Servings 10
- Ingredients 10
Ingredients
- 1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
- 3 cans (4 oz each) whole green chiles, drained
- 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 ounces)
- 6 eggs
- 2 egg whites
- 1 can (12 ounces) evaporated skimmed milk
- 1/3 cup Gold Medal™ all-purpose flour
- 1 teaspoon garlic salt
- 3/4 cup thick & chunky salsa
- 1/3 cup fat-free sour cream
Make With
Gold Medal Flour
Instructions
-
Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
-
Step2Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
-
Step3In 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.
-
Step4Heat oven to 350°F. 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.
Nutrition
240
Calories
9g
Total Fat
13g
Protein
28g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 145mg
- 48%
- Sodium
- 760mg
- 32%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 7g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;Carbohydrate Choice
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