Chili Renello Pie with Fresh Tomato Salsa


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This is a yummy mix of great chili and cool salsa. Give it a try!

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Chicago, IL


  • Salsa:
  • 4 C. fresh tomatoes, chopped
  • 1/2 C. tomato puree
  • 1/3 C. onion, finely chopped
  • 1 clove garlic, minced
  • 2 jalapeno chili peppers, seeded and chopped
  • 2 Tbs. fresh cilantro, chopped
  • 1 Tbs. fresh oregano, chopped
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. lime juice
  • Pie:
  • 2 (7 oz.) cans whole green roasted chili peppers
  • 1 lb. Monterey Jack cheese, cut into 1/2 inch logs
  • 3 Tbs. butter
  • 1/2 C. onion, finely chopped
  • 1/4 C. red bell pepper, finely chopped
  • 3 Tbs. yellow cornmeal
  • 1 Tbs. flour
  • 1 C. milk
  • 1 C. corn kernels
  • 5 egg yolks
  • 7 egg whites, stiffly beaten
  • 1 C. grated Colby cheese

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Salsa (make first):

In a glass bowl, combine all ingredients and toss together. Refrigerate the salsa for at least 4 hours before serving.


Preheat the oven to 350 degrees. Grease a 13 X 9 inch ovenproof casserole dish. Drain and rinse the chilies. Stuff each chili with Monterey Jack cheese. Lay the chilies in the casserole dish in 1 layer.

In a 2-quart saucepan, melt the butter. Add the onion and red pepper, and cook for 2 to 3 minutes, until the vegetables begin to soften. Sprinkle with the cornmeal and flour, and cook, stirring, until the flour begins to bubble, about 2-3 minutes. Gradually add the milk, whisking until the sauce is smooth and thick, about 4-5 minutes. Add the salt and cayenne, and transfer the sauce to a bowl. Beat in the corn and egg yolks. Cover and refrigerate the sauce until you are ready to proceed. When Ready to bake pie, fold the egg whites into the sauce. Spread the crust over the chilies in the baking dish and sprinkle the top with the grated cheese. Bake for 25 minutes, until the crust is set and the cheese is golden.

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