READY IN 1½ hrs

Chiles Rellenos Pie

Read Reviews (142)

"This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great taste." — Kat

Directions

Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).
Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.
Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

Kitchen-Friendly View

PREP 35 mins
COOK 55 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 02, 2005

Yum! I roasted the chilies on the gril, put them back in the produce bag and close the top. Let the chilies sit for 5-10 min. The steam will help you remove the skin.

—CVOORHEES

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Most Helpful Critical Review

Feb 16, 2010

made this a while we enjoyed it, it just seemed to be missing something....I'll probably try it again with a few tweaks....there also seemed to be to much "batter" for my liking.

—jrh

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187 Ratings

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Jan 19, 2004

This is great! I used canned roasted and peeled chiles, omitted the flour and substituted cream for the evaporated milk. I made my own salsa, using the Salsa de Cilantro recipe on this site and served it at room temperature of top of each individual serving instead of cooking it with the pie. Yummy!

—Vivian

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Oct 24, 2004

Celebrated my 51st Birthday today. Made this recipe and I must tell you it was a hit. I doubled the recipe (we have a large family) and it was a big hit! I measure most Mexican restaurants by their Chili Rellenos. This was wonderful. I used canned Ortega Chili (nice and mild, but flavorful) and made two layers on them...one on the bottom and one half way up the mixture. Highly recommended and this will be a regular item on "Taco Tuesdays" with the family.

—Clark Hamblen

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Sep 20, 2005

This was surprisingly good. My hubby (who is Mexican-American) loves chiles rellenos, and I can't make them (I'm not a fryer). He said that although this isn't quite the same, it makes a nice substitution. I left out the chicken at his request and served the salsa on the side. Also diced up the peppers and used more than called for. Served with refried beans and warm flour tortillas. Will definitely make this again for him.

—Raoulysgirl

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Jan 19, 2004

I just made this for my Mother's Day Brunch and it was GREAT! I was in a hurry and didn't have time to get poblano chiles, so I used green chiles and added saute'd onions and garlic. I didn't know if poblano chiles were spicer than green chiles so I used pepper jack cheese instead of regular monterey jack to add some spice. Also to make it a little lighter I used light evaporated milk and light sour cream. It was DELICIOUS! I even gave the recipe along with a pretty quiche dish as birthday gift to my best friend - huge hit :) Thank you, thank you!

—LANA LANE

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Jul 09, 2006

This tasted great!~and was a lot easier than making the peppers the regular way! I put the peppers in a paper bag for about 15 minutes after roasting and the skin will wipe right off under cold water!

—JettnTX

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Mar 27, 2004

If you love chiles, you will love this. I followed the recipe exactly and it was absolutely yummy. Next time I would take the recommendation of another reviewer and add both the green onion and the salt to the egg/sour cream mixture. Using canned chiles would probably be okay, but there is nothing like fresh poblanos. Awesome!

—Peach822

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Nutrition

Calories
445 kcal
22%

Carbohydrates
15.1 g
5%

Cholesterol
176 mg
59%

Fat
30.5 g
47%

Fiber
3.1 g
12%

Protein
28.9 g
58%

Sodium
814 mg
33%

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

Nutritional Information

Chiles Rellenos Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 445
Calories from Fat: 275

% Daily Value *
Total Fat 30.5g 47 %
Saturated Fat 17.7g 89 %
Cholesterol 176mg 59 %
Sodium 814mg 33 %
Potassium 600mg 17 %
Total Carbohydrates 15.1g 5 %
Dietary Fiber 3.1g 12 %
Protein 28.9g 58 %
Sugars 6.7g
Vitamin A 25 %
Vitamin C 81 %
Calcium 71 %
Iron 18 %
Thiamin 16 %
Niacin 67 %
Vitamin B6 30 %
Magnesium 19 %
Folate 29 %

* 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.