Mexican Chiles Rellenos Puff

Name: Mexican Chiles Rellenos Puff
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 10
Cuisine: Mexican
Ingredients: 340 grams cans each) Old El whole green chiles, drained; 170 grams 1/2 cups shredded Colby-Monterey Jack cheese blend; 2 egg whites; 6 eggs; 79 milliliters Gold all-purpose flour; 1 teaspoon garlic salt; 1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes; 177 milliliters Old El Thick n Chunky salsa; 340 grams can evaporated skimmed milk; 79 milliliters fat-free sour cream

The recipe Mexican Chiles Rellenos Puff could satisfy your Mexican craving in approximately 5 hours and 10 minutes. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 231 calories, 13g of protein, and 13g of fat. This recipe serves 10. Only If you have evaporated skimmed milk, hash-brown potatoes, egg whites, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.

Ingredients you will need

Cooking Spray

Potato

Equipment you will use

Glass Baking Pan

Split whole chiles; lay flat over potatoes.

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Potato

Chili Pepper

Sprinkle with cheese.

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Cheese

In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended.

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Garlic Salt

Egg Whites

All Purpose Flour

Egg

Milk

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Whisk

Bowl

Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

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Wrap

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Plastic Wrap

Heat oven to 350F.

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Oven

Bake uncovered 45 minutes or until knife inserted in center comes out clean.

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Oven

Knife

Let stand 10 minutes before serving.

Serve with salsa and sour cream.

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Sour Cream

Salsa

Equipment

Ingredients

Servings:

340grams

cans each) Old El whole green chiles, drained 170grams

1/2 cups shredded Colby-Monterey Jack cheese blend 2

egg whites 6

eggs 79milliliters

Gold all-purpose flour 1teaspoon

garlic salt 1bag

(1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes 177milliliters

Old El Thick 'n Chunky salsa 340grams

can evaporated skimmed milk 79milliliters

fat-free sour cream

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Bodegas Naveran Brut Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.