Chili Relleno Pie
Submitted by baldeagle
A layered chile relleno casserole with green chilis, two pounds of melted Monterey Jack and cheddar, a creamy sour cream egg custard, and salsa baked on top. Skip the frying. Keep the flavor.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsAll the gooey, spicy satisfaction of traditional chiles rellenos without standing over a fryer.
Green chilis line the bottom of the baking dish, then get blanketed with a full pound each of Monterey Jack and cheddar. A custard of eggs, sour cream, evaporated milk, and a little whole wheat flour gets poured over the top along with diced chicken or turkey for extra protein.
It bakes until set, then gets a generous pour of mild salsa and goes back in the oven until everything is bubbly and golden.
Kitchen Tips
- Whisk the flour into a small amount of milk first to make a smooth paste before adding the rest. This prevents lumps in the custard.
- Beat the eggs in one at a time so the custard stays smooth and pours evenly.
- Leave the chicken out for a hearty vegetarian version. Two pounds of cheese has you covered on substance.
- Let the pie rest for 5 minutes after baking so it slices cleanly instead of running all over the plate.
Ingredients
Directions
Cut chilies open and line 8” x 13” baking dish with them.
Layer both cheeses evenly over chilies.
Add any remaining chilies over the cheese layer.
Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste.
Mix in remaining milk and sour cream.
Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350℉ (180℃).
Pour salsa over top and bake an additional 15 minutes.
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