Chile Rellenos in a pie! This super easy recipe is full of flavor; green chilies, cheese, and sour cream form a tender and creamy filling.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 1 9" pie shell
- 2 Tbsp. corn meal
- 1-1/2 cups shredded Pepper Jack cheese
- 1 cup shredded Cheddar cheese
- 4 oz. can chopped green chiles, drained
- 3 eggs, beaten
- 1/8 tsp. pepper
- 3/4 cup sour cream
- 1 Tbsp. chili powder
- 1/4 cup grated Parmesan cheese
- 1/2 cup salsa
- 1 avocado, cubed
- 1/2 cup sour cream
Preparation:
Preheat oven to 350 degrees F. Prepare pie crust and place in pan; flute edges. Sprinkle cornmeal over pie crust; prick crust and bake for 8-9 minutes until set. Let cool for 30 minutes.
In small bowl, combine Pepper Jack and Cheddar cheese and toss to mix. Add chilies and toss again, then spoon this mixture into crust.
In same bowl, beat eggs, pepper, 3/4 cup sour cream, and chili powder until blended and pour over cheese mixture in crust. Sprinkle with Parmesan cheese. Bake at 350 degrees F for 35-45 minutes until crust is deep golden brown and pie is set. Serve with sour cream, salsa, and avocado. 6 servings
