Chile Rellenos Pie Recipe -
Chile Rellenos Pie Recipe
  • READY IN 1 hr

Chile Rellenos Pie

Recipe by  

"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 Edit and Save

Original recipe makes 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


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

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Oct 16, 2003

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

Oct 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!

Oct 17, 2003

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

Oct 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!

Oct 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].

Aug 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.

Jun 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.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 545 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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