Chile Rellenos Pie

Chile Rellenos Pie

Esther Nelson 0

"Chile Rellenos without all the mess, but all the flavor. Good for company! Excellent for a buffet table! Variations include adding small chopped cooked shrimp or chopped cooked crab to the filling for an excellent brunch dish. Monterey jack cheese may be used instead of Mexican-style cheese."

Ingredients 1 h {{adjustedServings}} servings 289 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. Pour filling into the pie shell.
  2. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until knife inserted in center comes out clean. Cool to room temperature. Garnish each individual piece of pie with a dollop of sour cream and drizzle with your favorite salsa!
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Reviews 27

  1. 31 Ratings


I found this to be an easy recipe I switched from Jalapeno juice to hot sauce and added about 1 tsp cumin and 4 chopped green onions in place of cilantro. The kids loved it and w/o Jalapeno juice they didnt have a problem eating it!


I thought this was really good but the kids grumbled about it. I took others' suggestions about cutting back on the fresh cilantro. I cut it back to 1/8 cup (2 Tbsp.) and it was noticeable without being overwhelming. I think next time I will use about 3 Tbsp. worth. I served the pie with sour cream, salsa, chopped tomatoes and chopped black olives. Very good!


Unless you happen to really like the flavor of cilantro I advise cutting down on the amount.