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Chiles Rellenos Pie

Chiles Rellenos Pie

  • Prep

    35 m
  • Cook

    55 m
  • Ready In

    1 h 30 m
Kat

Kat

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.

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Nutrition

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  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

CVOORHEES
61

CVOORHEES

12/2/2005

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.

Vivian
54

Vivian

1/19/2004

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 served it at room temperature of top of each individual serving instead of cooking it with the pie. Yummy!

Clark Hamblen
53

Clark Hamblen

10/24/2004

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 their Chili Rellenos. This was wonderful. I used canned Ortega Chili (nice and mild, but flavorful) and made two layers on them...one on the bottom and one half way up the mixture. Highly recommended and this will be a regular item on "Taco Tuesdays" with the family.

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