Chile Relleno Pie – a delicious recipe with peppers, cheddar cheese, eggs, whipping cream, onions, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
2
Split chilies, then carefully remove skin, seeds and veins before using.
3
Rinse chilies, if needed, and pat dry.
4
Preheat oven to 325 degrees.
5
Generously grease 10-inch pie plate or shallow casserole.
6
Line plate with split chilies, covering completely and extending up sides as much as possible.
7
Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
8
Carefully pour into pie plate and bake until set, about 30 minutes.
9
Let cool slightly before cutting into wedges.
5747
kcal
Calories
465
g
Fat
28
g
Carbs
359
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 -10 fresh poblano peppers, 12 lb cheddar cheese, grated (8 oz.), 5 eggs, lightly beaten, 2 ½ tablespoons whipping cream, and more.
Yes, Chile Relleno Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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