Chiles Rellenos Quiche

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Ingredients:

All Natural PAM Original Cooking Spray
1 cup diced green chiles
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

Instructions:

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.

Adapted from recipe in Southern Living JANUARY 2003