Friday, August 6, 2010

Chiles Rellenos Quiche

By: Sarah Firth

2 (4.5 oz.) cans diced green chiles, drained
2 c. (8 oz.) shredded sharp Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese with peppers
2 c. milk
1 c. all-purpose baking mix (I used Bisquick)
4 large eggs, lightly beaten
1 c. ricotta cheese

Preheat oven to 350 degrees. Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into a lightly greased 11x7 inch baking dish.
Beat milk, baking mix and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; pour mixture over chiles and cheeses in baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings

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