Sunday, March 25, 2012

Impossibly Easy Chiles Rellenos Pie


     I woke up today hungry for Chilies Rellenos and since I didn't have the time or energy to make them from scratch this easy recipe from Betty Crocker proved to be a quick fix for my cravings.  Place canned chilies in the bottom of your 10 inch dutch oven, sprinkle with cheese, combine the egg and Bisquick mixture, pour into your oven and bake.  Mine baked with 10 coals in a ring around the bottom and 20 on top.  Melt more cheese over the top at the end of cooking time and you've got a yummy, good for any time of the day, dutch oven dinner.  Be sure to let it rest for at least 5 minutes after taking it off the coals and it will be easier to slice and finish the pie with your favorite salsa and a spoonful of sour cream.

Impossibly Easy Chilies Rellenos Pie
2 4 oz. cans whole green chilies, drained
8 oz. (2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup Original Bisquick mix
1/4 tsp garlic powder
1 1/2 cups milk
3/4 cup chunky salsa
Sour cream for garnish

     Lightly oil or spray 10 inch dutch oven.
     Slit chilies lengthwise; remove seeds.
     Arrange chilies in single layer in bottom of prepared dutch oven.
     Sprinkle 1 cup of the cheese evenly over chilies.
     Beat eggs in medium bowl with wire whisk.
     Add baking mix, garlic powder and milk; beat until well blended.
     Pour over cheese.
     Bake at 400 degrees for 25-30 minutes or until knife inserted in center comes out clean.
     Sprinkle with remaining cup of cheese.
     Cover and cook for 3-5 more minutes or until cheese has melted.
     Let stand 5 minutes before serving.
     Serve with salsa and, if desired, sour cream; makes 6 servings.

Open chilies and place in bottom of dutch oven

Sprinkle cheese over chilies and pour in egg-Bisquick mixture

Bake for 25-30 minutes at 400 degrees

Top with cheese and cook until melted

A fluffy, cheesy, chile pie



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