Chiles Rellenos Pie

Chiles Rellenos Pie

150
Kat 9

"This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great taste."

Ingredients

1 h 30 m servings 445 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).
  2. Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.
  3. Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

Reviews

150
  1. 196 Ratings

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Most helpful

Yum! I roasted the chilies on the gril, put them back in the produce bag and close the top. Let the chilies sit for 5-10 min. The steam will help you remove the skin.

Most helpful critical

made this a while we enjoyed it, it just seemed to be missing something....I'll probably try it again with a few tweaks....there also seemed to be to much "batter" for my liking.

Yum! I roasted the chilies on the gril, put them back in the produce bag and close the top. Let the chilies sit for 5-10 min. The steam will help you remove the skin.

Celebrated my 51st Birthday today. Made this recipe and I must tell you it was a hit. I doubled the recipe (we have a large family) and it was a big hit! I measure most Mexican restaurants by th...

This is great! I used canned roasted and peeled chiles, omitted the flour and substituted cream for the evaporated milk. I made my own salsa, using the Salsa de Cilantro recipe on this site and...

This was surprisingly good. My hubby (who is Mexican-American) loves chiles rellenos, and I can't make them (I'm not a fryer). He said that although this isn't quite the same, it makes a nice ...

I just made this for my Mother's Day Brunch and it was GREAT! I was in a hurry and didn't have time to get poblano chiles, so I used green chiles and added saute'd onions and garlic. I didn't ...

This tasted great!~and was a lot easier than making the peppers the regular way! I put the peppers in a paper bag for about 15 minutes after roasting and the skin will wipe right off under cold ...

If you love chiles, you will love this. I followed the recipe exactly and it was absolutely yummy. Next time I would take the recommendation of another reviewer and add both the green onion an...

I screwed this recipe up and it still turned out great! I accidentially used 6 eggs instead of 3. I had put it in the oven before I realized my mistake - hubby said we could order pizza if it ...

I love this recipe. So good I made it for my sister and mother they ate the whole thing! The only thing I did different is that I used a steak that I put in the crock pot with a little garlic sa...