Best Chile Relleno Pie Recipes
CHILE RELLENO PIE
Prepared by Robin P. of The Villages, FL June, 2014
Provided by judy wellington @cordonbleu
Categories Casseroles
Number Of Ingredients 7
Steps:
- In a 13 x 9 baking dish, melt the butter. Sprinkle chiles over butter. Spread the cheese over chiles.
- In a bowl, mix the baking mix, eggs, salt, and milk and pour all over the cheese.
- Bake in a preheated 350 oven for 30-40 minutes or until golden brown on top.
CHILE RELLENO PIE
The flavor of a chili relleno is captured in this easy-to-make appetizer, lunch, or light supper. Originally from a December 1980 issue of Bon Apetit magazine.Whole canned green chilies may be substituted for the fresh.
Provided by Leslie in Texas
Categories High Protein
Time 55m
Yield 1 10 inch pie
Number Of Ingredients 8
Steps:
- Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
- Split chilies, then carefully remove skin, seeds and veins before using.
- Rinse chilies, if needed, and pat dry.
- Preheat oven to 325 degrees.
- Generously grease 10-inch pie plate or shallow casserole.
- Line plate with split chilies, covering completely and extending up sides as much as possible.
- Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
- Carefully pour into pie plate and bake until set, about 30 minutes.
- Let cool slightly before cutting into wedges.
Nutrition Facts : Calories 1803.5, Fat 125.1, SaturatedFat 65.3, Cholesterol 1347, Sodium 3576.1, Carbohydrate 78.3, Fiber 29.7, Sugar 4, Protein 105.1
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