Chile Rellenos Pie

Chile Rellenos Pie

27

"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 servings 289 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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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!

Reviews

27
  1. 31 Ratings

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Most helpful

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 juic...

Most helpful critical

This was just ok. If I made this again I would omit the cilantro and bell pepper for a smoother texture.

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 juic...

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 wit...

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

I made this for a potluck at work and found the recipe to be quick and easy; however, I would definitely cut back on the cilantro!

Chile rellenos is my dad's favorite mexican thing, so I made this for him. He LOVED it. I did everything as is, except replacing the cilantro with flat-leaf parsley. It was delicious--not too sp...

Good flavor and will make again, however, I was looking for more of the "Chile Relleno" flavor to shine through. Fell every short. Not in a bad way, it was very good. And please use the recipe f...

My husband & I loved this!! Used a little dried cilantro (don't have fresh) & lots of fresh garlic. We like it spicy so I used habenoro salsa. Only had roasted red peppers in the jar (but they w...

This is a very good version of Spanish tortillas.

I made this for football snacks last Sunday. Very good and very filling. I transformed it into a quiche by adding 1 additional egg and used crescent roll dough for crust. I put the Monterey J...