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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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Chile Rellenos without all the mess, but all the flavor. Good for company! Excellent for a buffet table! Variations include adding small chopped cooked shrimp or chopped cooked crab to the filling for an excellent brunch dish. Monterey jack cheese may be used instead of Mexican-style cheese. Ingredients:
4 eggs |
1/2 cup milk |
1/4 cup chopped fresh cilantro |
1 red bell pepper, diced |
1 pinch salt |
1 pinch ground black pepper |
2 dashes jalapeno sauce |
1 cup shredded cheddar-monterey jack cheese blend |
1 (4 ounce) can diced green chiles |
1 tomatillo, diced |
1 recipe pastry for a 9 inch single crust pie |
Directions:
1. Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. Pour filling into the pie shell.
2. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until knife inserted in center comes out clean. Cool to room temperature. Garnish each individual piece of pie with a dollop of sour cream and drizzle with your favorite salsa!
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