MEXICAN CHILES RELLENOS PUFF
Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from Old El Paso® green chilies and salsa.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
- Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
- In 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.
- Heat 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 Facts : Calories 240, Carbohydrate 28 g, Cholesterol 145 mg, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 7 g, TransFat 0 g
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Sultan Rajpoot 441
[email protected]I'm not a big fan of Mexican food, but I'm willing to give this recipe a try.
sunil Ray
[email protected]I'm not sure if I have all of the ingredients for this recipe. I might have to make a few substitutions.
Sharoon Anthony
[email protected]I can't wait to try this recipe! It looks so delicious.
I Hill
[email protected]I'm going to try making these chiles rellenos again. I think I know what I did wrong this time.
Proud Sarve
[email protected]I think I overcooked the chiles rellenos. They were a bit tough and dry.
Sharna Akter
[email protected]I'm not sure what I did wrong, but my chiles rellenos didn't turn out as good as I hoped. The filling was too runny and the puff pastry was soggy.
AHMED EJAZ
[email protected]These chiles rellenos were a bit more work than I expected, but they were worth it. They were so delicious!
Kal Gonzales
[email protected]I served the chiles rellenos with a dollop of sour cream and guacamole. It was the perfect finishing touch.
Dipongkar Paul
[email protected]I added some black beans and corn to the filling. It gave the chiles rellenos a nice Southwestern flavor.
Saimon Hossen
[email protected]I used a store-bought enchilada sauce instead of making my own. It worked out great and saved me a lot of time.
Mehar Izhan
[email protected]I'm not a big fan of spicy food, so I omitted the chili peppers from the filling. The chiles rellenos were still very flavorful and delicious.
Farhan uddin404
[email protected]Overall, I thought this recipe was a good starting point. With a few tweaks, I think it could be even better.
Hope Peter
[email protected]I had some trouble getting the chiles rellenos to stay closed. I think I might try using toothpicks next time.
chikamso okafor
[email protected]The puff pastry was a bit too thick for my taste. I think I would use a thinner pastry next time.
Tania Mehrin
[email protected]The chiles rellenos were good, but I found the filling to be a bit bland. I added some extra spices and it helped a lot.
Khan Thanveer
[email protected]I made these for a party and they were a hit! Everyone raved about them. I will definitely be making them again.
Dee Wesley
[email protected]I followed the recipe exactly and the chiles rellenos turned out perfect. The filling was flavorful and the puff pastry was flaky and golden brown. My family loved them!
James Purdie
[email protected]This recipe is a keeper! The chiles rellenos were delicious and the puff pastry added a nice touch. I will definitely be making this again.