Chile Relleno Pie

7 04 2011

I love Chile Relleno’s and when I got 6 Pablano Chili Peppers in my Mexican pack from Bountiful Baskets I was game to make them.  Then I realized what a lot of work they are.  I then found this recipe and it looked like it would have all the flavor of a Chile Relleno with out all the work.  Let me tell you that all of that is true.  This recipe was super simple to make, barely got anything dirty in my kitchen, and it was full of flavor.

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First you start off by heating up your broiler and put your Poblano Chili Peppers on a baking sheet and under the broiler until they get nice and charred on all sides. Mine took about 20 minutes.  Once they are done pull them out and throw them into a brown paper sack.  Then roll down the top and let them hang out for 5-10 minutes.  This is a trick I learned to help you peal off the skins a bit easier.  Once they have sat one by one pull them out and peal the skin off of them.  Then slice them down the middle and remove the steam and the seeds.  Place them in the bottom of your baking dish and layer on the other ingredients.  This recipe calls for chicken but I didn’t have any and realized it to late so I omitted it and it was great with out the chicken. Bake in the oven for 40 minutes and you have a great meal full of flavor. Enjoy!

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Chile Relleno Pie

~ 6 fresh Poblano chili peppers

~ 2 cups Monterey Jack cheese, shredded

~ 2 cups mild Cheddar cheese, shredded

~ 1 1/2 cups diced cooked chicken (optional)

~ 4 Tbsp. flour

~ 1 cup evaporated milk

~ 1 cup sour cream

~ 3 eggs

~ 2 cups salsa (optional)

1. Preheat oven broiler. Roast chilies under the broiler on a cookie sheet until the skin is brown and charred on all sides. Pull them out and throw then in a paper sack. Roll down the sack and let them sit for 5-10 minutes. Then pull them out and one by one remove the skin. Make a slit down one side of pepper and remove stem and seeds.

2. Line the bottom of an 11 inch square baking dish with chilies. 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 wish in the remaining milk and sour cream. Beat in eggs and pour evenly over chicken.

3. Preheat oven to 350o F. Bake in oven for 40 minutes or until the center becomes firm. Spread salsa over top and bake for another 15 minutes if you want. Allow to cool 10 minutes before serving.

Click Below to Print Recipe

Chile Relleno Pie

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6 responses

25 06 2011
What was in those baskets on June 25th « 4peatssake

[…] enchiladas verdes with my tomatillos, jalapenos, onion, garlic, and cilantro. But also give the chile relleno pie a try to use your Serrano […]

8 10 2011
What was in those baskets on October 8th « 4peatssake

[…] If you got the Mexican pack this week in addition to your basket and need some ideas try Chipotle Shredded Pork Enchiladas, Enchiladas Verdes, or Chile Relleno Pie. […]

17 03 2012
What was in those baskets on Mach 17th « 4peatssake

[…] Chile Relleno Pie Print this:FacebookTwitterEmailLike this:LikeBe the first to like this post. […]

24 03 2012
What was in those baskets on March 24th « 4peatssake

[…] Chile Relleno Pie […]

29 04 2012
What was in those baskets on April 28th « 4peatssake

[…] Chile Relleno Pie […]

6 05 2012
What was in those baskets on May 5th « 4peatssake

[…] Chile Relleno Pie […]

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