Ingredients
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
2
cups shredded 4-cheese Mexican cheese blend (8 oz)
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
3
eggs
1
cup half-and-half
1/2
teaspoon red pepper sauce
2
medium plum (Roma) tomatoes, chopped (about 1 cup)
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray; lightly flour. Spread green chiles in bottom of dish; sprinkle with 1 cup of the cheese.
Unroll dough; separate into 2 squares. To make 24 short strips, cut each square in half across strips. Shape each short strip into a coil; arrange cut side down over cheese. Top with remaining cheese. In medium bowl, beat eggs, half-and-half and pepper sauce with wire whisk until blended. Pour over dough in dish.
Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving. Top each serving with 1/4 cup chopped tomatoes.
