Chile Rellenos Pie

Name: Chile Rellenos Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 9 inch pie
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

Rating: 4.06 stars

34 Ratings
28 Reviews
2 Photos

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.

By Esther Nelson

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Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

9 inch pie

Nutrition Info

Directions

Step 1

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

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Step 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!

Nutrition Facts

Per Serving:

289 calories; protein 11.2g 22% DV; carbohydrates 18.2g 6% DV; fat 19.2g 30% DV; cholesterol 142.3mg 47% DV; sodium 544.9mg 22% DV. Full Nutrition

Reviews (28)

Most helpful positive review

FRAZLDMOM

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

Helpful

(27)

Most helpful critical review

SRWARNER

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

Helpful

(5)

34 Ratings

5 star values: 13
4 star values: 15
3 star values: 3
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

FRAZLDMOM

10/16/2003

Helpful

(27)

BABSKITCHEN

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

Helpful

(18)

SILVERWOLF

10/17/2003

Unless you happen to really like the flavor of cilantro I advise cutting down on the amount. Read More

Helpful

(16)

ARIDDER

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

Helpful

(12)

Michelle Thomason Arnold

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

Helpful

(12)

Fantastapotomus

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

Helpful

(10)

terantallegra

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

Helpful

(10)

Scotdog

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

Helpful

(9)

Gayle

07/14/2003

This is a very good version of Spanish tortillas. Read More

Helpful

(9)

SRWARNER

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

Helpful

(5)

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Nutritional Information

Chile Rellenos Pie

Servings Per Recipe: 6
Calories: 289

% Daily Value *

protein: 22 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 30 %

saturated fat: 39 %

cholesterol: 47 %

vitamin a iu: 22 %

niacin equivalents: 23 %

vitamin b6: 10 %

vitamin c: 66 %

folate: 13 %

calcium: 5 %

iron: 10 %

magnesium: 6 %

potassium: 6 %

sodium: 22 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chile Rellenos Pie

1 of 28

All Reviews

FRAZLDMOM

10/16/2003

Helpful

(27)

BABSKITCHEN

10/16/2003

Helpful

(18)

SILVERWOLF

10/17/2003

Unless you happen to really like the flavor of cilantro I advise cutting down on the amount.

Helpful

(16)

ARIDDER

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!

Helpful

(12)

Michelle Thomason Arnold

08/26/2010

Helpful

(12)

Fantastapotomus

07/28/2012

Helpful

(10)

terantallegra

10/20/2010

Helpful

(10)

Scotdog

06/29/2008

Helpful

(9)

Gayle

07/14/2003

This is a very good version of Spanish tortillas.

Helpful

(9)

SRWARNER

10/16/2003

This was just ok. If I made this again I would omit the cilantro and bell pepper for a smoother texture.

Helpful

(5)

1 of 2 Chile Rellenos Pie

drlauralv

2 of 2 Chile Rellenos Pie

Scotdog

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Chile Rellenos Pie

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (28)

Most helpful positive review

Most helpful critical review

All Reviews for Chile Rellenos Pie

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Chile Rellenos Pie

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (28)

Most helpful positive review

Most helpful critical review

All Reviews for Chile Rellenos Pie