Chile Relleno Pie

"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."
 
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photo by Hissy Hussy photo by Hissy Hussy
photo by Hissy Hussy
Ready In:
55mins
Ingredients:
8
Yields:
1 10 inch pie
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ingredients

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directions

  • 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.
  • Split chilies, then carefully remove skin, seeds and veins before using.
  • Rinse chilies, if needed, and pat dry.
  • Preheat oven to 325 degrees.
  • Generously grease 10-inch pie plate or shallow casserole.
  • Line plate with split chilies, covering completely and extending up sides as much as possible.
  • Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
  • Carefully pour into pie plate and bake until set, about 30 minutes.
  • Let cool slightly before cutting into wedges.

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Reviews

  1. 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.
     
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