BREAKFAST
Chiles Rellenos Quiche
PREP TIME : 10min
TOTAL TIME : 1hr 5min
# SERVINGS : 6
Perk up brunch with a peppy egg bake that’s in the oven in just 10 minutes.
- Ingrediants
- 2 cans (4.5 oz each) chopped green chiles, drained
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded pepper Jack cheese
- 2 cups milk
- 1 cup Bisquick™ mix
- 4 eggs, slightly beaten
- 1 cup ricotta cheese
- Pico de gallo or fresh salsa, if desired
- Fresh cilantro leaves, if desired
Directions
- Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
- Sprinkle chiles, Cheddar cheese and pepper Jack cheese evenly into baking dish. In large bowl, beat milk, Bisquick mix and eggs with electric mixer on low speed until smooth. Stir in ricotta cheese; spoon evenly over ingredients in baking dish.
- Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Expert Tips
Garnish with pico de gallo and cilantro.
Nutrition Information
Serving Size: 1 Serving
Calories479 , Total Fat31g (Saturated Fat17g, ), Sodium968mg Total Carbohydrate20g (Dietary Fiber1g ), Protein26g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:1 Starch; 1/2 Other Carbohydrate; 3 High-Fat Meat; Carbohydrate Choices:1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Review & Comments
If you love Rellenos you’ll LOVE this… it was so easy and quick to put together! I used a wisk because I was too lazy to get out my mixer and it worked just fine. I also let mine cook a bit longer because I don’t have the standard glass casserole pans anymore. I used an oval ceramic baker without the lid which is approx. 10″ long and about 7″ wide but almost 4 ” tall, so it all fit just fine. I did place the baking dish on a cookie sheet but that was because I was afraid of it spilling all over the oven. EVERYBODY WENT BACK FOR SECONDS 🙂