Chile Relleno Pie
Indulge in the bold and comforting flavors of a classic Chile Relleno Pie, a savory twist on the traditional dish that’s perfect for family dinners or weekend brunches. This irresistible recipe features smoky, fire-roasted poblano peppers layered with a rich blend of Monterey Jack and Cheddar cheeses, all cradled in a buttery pie crust. A silky egg custard infused with simple seasonings binds the vibrant layers together, creating a satisfying dish that’s golden and bubbling out of the oven. Easy to make and packing a fiesta of flavor, this pie comes together in just over an hour and serves up six hearty portions. Pair it with a fresh salad or a dollop of sour cream for a meal that’s sure to impress. Perfect for lovers of Mexican-inspired comfort food, this Chile Relleno Pie is your go-to recipe for a crowd-pleasing, cheesy delight!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded Cheddar cheese
- 1 premade or homemade Pie crust
- 4 large Eggs
- 1 cup Milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and set aside.
Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered. Transfer them to a bowl and cover with plastic wrap. Let them cool for 10 minutes.
Peel the skins off the peppers and remove the seeds and stems. Cut the peppers into strips and set aside.
In the prepped pie crust, layer half of the roasted poblano strips evenly across the bottom. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese over the peppers.
Layer the remaining poblano strips over the cheese, followed by the rest of the Monterey Jack and Cheddar cheese.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth.
Pour the egg mixture evenly over the layers in the pie crust.
Bake the pie in the preheated oven for 35–40 minutes, or until the top is golden, and the filling is set. A toothpick inserted into the center should come out clean.
Remove the pie from the oven and let it cool slightly for 5–10 minutes before slicing.
Serve warm and enjoy!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 6007 mg | 261% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 33.9 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2871 mg | 221% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
