Chile Relleno Pie

READY IN: 55mins
Recipe by Leslie in Texas

The flavor of a chili relleno is captured in this easy-to-make appetizer, lunch, or light supper. Originally from a December 1980 issue of Bon Apetit magazine.Whole canned green chilies may be substituted for the fresh.

Top Review by Hissy Hussy

This was very good; however, next time I plan on making the following changes: Instead of the cheddar I'm going to use jack or pepper jack cheese because that is what I use in regular rellenos and the cheddar made this taste a little off to us. If I use regular jack cheese I probably will add an additional spice or two like cumin, taco or mexican seasoning.

Ingredients Nutrition

Directions

  1. Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
  2. Split chilies, then carefully remove skin, seeds and veins before using.
  3. Rinse chilies, if needed, and pat dry.
  4. Preheat oven to 325 degrees.
  5. Generously grease 10-inch pie plate or shallow casserole.
  6. Line plate with split chilies, covering completely and extending up sides as much as possible.
  7. Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
  8. Carefully pour into pie plate and bake until set, about 30 minutes.
  9. Let cool slightly before cutting into wedges.

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