Total Time
55mins
Prep 25 mins
Cook 30 mins

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.

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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