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 chili’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 “Ole”.
Relleno Pie
4 large peppers – roasted, peeled and de-seeded
6 oz queso cheese
6 eggs
2 Tbsp fine cornmeal
1/4 C half and half
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 chili’s may be substituted if you don’t want to take the time to roast, peel and de-seed your own.
Cubanelle Peppers and Queso Fresco
2 Responses
You can also try “fruit cocktail” on the side. Really good with the rye bread also.
Fried eggplant, dip in flour, egg, & breadcrumbs or crackercrumbs, In frying pan add oil, brown one side & flip & brown. The only way I make it. Which is ALL mine, husband doesn’t eat eggplant, wow what he misses!!!! Oh well, more for me!! When I make eggplant, it is a meal in itself, the other meat!.
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