Mexican Chiles Rellenos Puff Recipe
Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from salsa and green chiles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Oven
- Spatula
- Spoon
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
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