Recipe by Kat
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh poblano chile peppers
Monterey Jack cheese, shredded
mild Cheddar cheese, shredded
1 1/2 cups
diced cooked chicken
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.
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.
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!
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chiles Rellenos Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 275
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See the simple secret to this 5-star ground beef casserole.
See how to turn leftovers into a super-simple pot pie.
See a simple, shortcut version of cheesy chile rellenos.