60. Chiles Rellenos Quiche

From 2003 Southern Living Annual Recipes

This was the winner of the May "What Should I Cook?" poll...and, wise choice, readers. It was delectable.

The quiche was light and fluffy, thanks to the ricotta. Don't be alarmed by the chiles for a gathering...it's mild enough for a crowd (and for brunch/breakfast). I wanted a little bit more of a kick, so I added pickled jalapeno slices to mine...perfect.

2 (4-ounce) cans diced green chiles, drained

2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese With Peppers
2 cups milk
1 cup BISQUICK Original All-Purpose Baking Mix
4 large eggs, lightly beaten
1 cup Ricotta cheese


Preheat oven to 350°. Coat a 12- x 8- x 2-inch baking dish with cooking spray. Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.


Beat milk, baking mix, and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; spoon mixture evenly over chiles and cheeses in baking dish.


Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.