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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. Pour filling into the pie shell.

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  • 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!

Nutrition Facts

289 calories; 11.2 g protein; 18.2 g carbohydrates; 142.3 mg cholesterol; 544.9 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2003
I found this to be an easy recipe I switched from Jalapeno juice to hot sauce and added about 1 tsp cumin and 4 chopped green onions in place of cilantro. The kids loved it and w/o Jalapeno juice they didnt have a problem eating it! Read More
(27)

Most helpful critical review

Rating: 3 stars
10/16/2003
This was just ok. If I made this again I would omit the cilantro and bell pepper for a smoother texture. Read More
(5)
34 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/16/2003
I found this to be an easy recipe I switched from Jalapeno juice to hot sauce and added about 1 tsp cumin and 4 chopped green onions in place of cilantro. The kids loved it and w/o Jalapeno juice they didnt have a problem eating it! Read More
(27)
Rating: 5 stars
10/16/2003
I found this to be an easy recipe I switched from Jalapeno juice to hot sauce and added about 1 tsp cumin and 4 chopped green onions in place of cilantro. The kids loved it and w/o Jalapeno juice they didnt have a problem eating it! Read More
(27)
Rating: 4 stars
10/16/2003
I thought this was really good but the kids grumbled about it. I took others' suggestions about cutting back on the fresh cilantro. I cut it back to 1/8 cup (2 Tbsp.) and it was noticeable without being overwhelming. I think next time I will use about 3 Tbsp. worth. I served the pie with sour cream salsa chopped tomatoes and chopped black olives. Very good! Read More
(18)
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Rating: 4 stars
10/17/2003
Unless you happen to really like the flavor of cilantro I advise cutting down on the amount. Read More
(16)
Rating: 4 stars
10/17/2003
I made this for a potluck at work and found the recipe to be quick and easy; however I would definitely cut back on the cilantro! Read More
(12)
Rating: 4 stars
08/26/2010
Good flavor and will make again however I was looking for more of the "Chile Relleno" flavor to shine through. Fell every short. Not in a bad way it was very good. And please use the recipe for Cheesy Quiche Crust found on here for the crust the prepared pie crust for a sweet pie totally compromised the savory flavor of this dish. The Cheesy Quiche Crust made all the difference. Have made it twice now once with each crust. Delicious Savory Chile Pie. Read More
(12)
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Rating: 4 stars
07/28/2012
Made a few alterations based on what I like and how I like my quiche to come out. I sauteed 1/2 a sweet onion and 2 garlic cloves to make 2 quiches. Used 2 diced tomatillos (one large one small) 1 bell pepper split between both and a bit of cayenne to the egg mixture which I whipped separately and poured over the other ingredients (3 eggs each quiche with milk 4 would have spilled over the crust). Added fresh lime juice to onions and let tomatillos sautee for about 1 min. with the onions at the very end of cooking them to reduce the moisture (not big on soggy quiches which is why I didn't add the diced green chilies to the mix) Pressed cheese into crust layered the other ingredients and topped with cheese. Served with fresh avocado and sour cream. Turned out beautifully. Read More
(10)
Rating: 5 stars
10/20/2010
Chile rellenos is my dad's favorite mexican thing so I made this for him. He LOVED it. I did everything as is except replacing the cilantro with flat-leaf parsley. It was delicious--not too spicy which I liked. Read More
(10)
Rating: 5 stars
06/29/2008
My husband & I loved this!! Used a little dried cilantro (don't have fresh) & lots of fresh garlic. We like it spicy so I used habenoro salsa. Only had roasted red peppers in the jar (but they were delish)! Thanks for my new fav egg bake. This would be good even without the crust. Read More
(9)
Rating: 4 stars
07/14/2003
This is a very good version of Spanish tortillas. Read More
(9)
Rating: 3 stars
10/16/2003
This was just ok. If I made this again I would omit the cilantro and bell pepper for a smoother texture. Read More
(5)