Feature Recipe-Relleno Pie
Chili Relleno Pie is a great veggie main dish or a savory side dish for a mexican flare meal. Tasty, roasted chiliвЂ™s are filled with queso cheese and have an egg batter surround. Baked at 350 for approximately 30 minutes, then served with a ranchera sauce this dish is sure to make you say вЂњOleвЂќ.
Stuff the peppers with cheese and place in a pie pan. Combine the eggs, cornmeal and half and half well. Pour over chilies and bake for 30 minutes at 350 until the center is set. Cut into quarters and top with some ranchera sauce or salsa fresca.
Some Notes – I used cubanella peppers in this dish as they are a thick walled pepper and roast up nicely. Cubanelle peppers are also low on the heat scale, so they have all the pepper flavor but none of the burn. Poblano chilies work nicely too, and have a bit more heat to them. Canned roasted chiliвЂ™s may be substituted if you donвЂ™t want to take the time to roast, peel and de-seed your own.