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Chili Relleno Pie

Added: 20th December 2006

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This spicy pie can be eaten as a main course or cut smaller for appetizers. A great addition to a Mexican-themed meal.

Ingredients

  • 2 4 oz. cans whole peeled green chilies
  • 1/4 lb. cheddar cheese, grated
  • 5 eggs, slightly beaten
  • 1/4 C. cream or milk
  • 3/4 tsp. salt
  • Freshly ground black pepper

Directions

Grease 10" pie pan. Cut chilies open and line pan. Allowing top of chilies to come to top edge of pan, spread cheese evenly over chilies. Blend eggs, milk, salt and pepper. Pour over top of cheese. Bake at 325 degrees for 30 minutes or until set. Can be served in large wedges for a main course, or cut into small squares for hor d'ouevres. 

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