*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.
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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!
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!
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.
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.
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.
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.