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Mexican Chiles Rellenos Puff
Mexican Chiles Rellenos Puff
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Prep Time:
15 minutes
Total Time:
5 hours 10 minutes
Indulge in these flavorful Mexican-style egg and potato cheesy puffs with a kick from salsa and green chiles.
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
Instructions:
  • Grease a 13x9-inch (3-quart) glass baking dish with cooking spray, then neatly place the potatoes in the dish.
  • Split the whole chiles and layer them flat over the potatoes. Sprinkle generously with cheese.
  • Whisk together eggs, egg whites, milk, flour, and garlic salt in a large bowl until smooth. Pour the mixture over ingredients in the dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Preheat the oven to 350°F. Bake the dish uncovered for 45 minutes or until a knife inserted in the center comes out clean. Allow it to rest for 10 minutes before serving. Enjoy with salsa and sour cream.

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