Chile Rellenos Pie recipe

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Ingredients

4 eggs
½ cup milk
¼ cup chopped fresh cilantro
1 red bell pepper, diced
1 pinch salt
1 pinch ground black pepper
2 dashes jalapeno sauce
1 cup shredded Cheddar-Monterey Jack cheese blend
1 (4 ounce) can diced green chiles
1 tomatillo, diced
1 recipe pastry for a 9 inch single crust pie

Nutrition Info

289 calories
carbohydrate: 18.2 g
cholesterol: 142.3 mg
fat: 19.2 g
fiber: 1.9 g
protein: 11.2 g
saturatedFat: 7.8 g
servingSize: -
sodium: 544.9 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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!

Recipe Yield

9 inch pie

Recipe Note

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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