Chiles Rellenos Quiche
Perk up brunch with a peppy egg bake that's in the oven in just 10 minutes.
Ingredient
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1 cup shredded pepper Jack cheese (4 oz)
- 2 cups milk
- 1 cup Original Bisquick™ mix
- 4 eggs, slightly beaten
- 1 cup ricotta cheese
- Pico de gallo or fresh salsa, if desired
- Fresh cilantro leaves, if desired
Direction
- Heat oven to 350°F. Spray 11x7-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. Garnish with pico de gallo and cilantro.
