Impossibly Easy Chiles Rellenos Pie

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 2 (4-oz. cans Green chiles, whole

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Old El Paso™ thick 'n chunky salsa

• Baking & Spices

  • 3/4 cup Bisquick mix, original

• Dairy

  • 6 oz Mexican cheese blend
  • 1 1/2 cups Milk

Found on bettycrocker.com

Description

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 Old El Paso™ Thick 'n Chunky salsa

Directions

• 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.
• 2 Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
• 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