Login to Save Like

Ingredients

• 2 cans (4 oz each) Old El Paso® whole green chiles, drained
• 4 oz Monterey Jack cheese, cut into 3x1/2x1/2-inch strips
• 1 jar (2 oz) diced pimientos, drained
• 4 eggs, separated
• 1 1/2 cups milk
• 1/2 cup Gold Medal® all-purpose flour
• 1/4 teaspoon salt
• Cilantro sprigs, if desired
• 2 cups Old El Paso® Thick 'n Chunky salsa

Description

Bring A Little Of The Southwest To Your Brunch With An Easy Take On Mexican "CHEE-lehs Rreh-YEH-nohs."

Betty Crocker