Chile Rellenos Pie

Chile Rellenos Pie

27 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Esther Nelson
Recipe by  Esther Nelson

“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.”

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Adjust Servings

Original recipe yields 9 inch pie



  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)

Rate This Recipe


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.

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Amount Per Serving (6 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 19.2 g
  • 29%
  • Carbs
  • 18.2 g
  • 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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Nanny's Meat and Artichoke Pie


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Chile Rellenos