If you love to order chili rellenos at your favorite Mexican restaurant, you will appreciate how easy it is to enjoy the same flavors at home with this easy recipe for Baked Chili Relleno Pie.
We recently returned from a 2-week vacation to Central Europe–visiting Prague, Vienna, Salzburg, Budapest, and other places previously unheard of by me. The scenery was spectacular, the weather perfect, and the food delicious, even though it was mostly meat and potatoes.
Not surprisingly, that made the men happy. But anytime I leave home for more than a week I start to crave Tex-
Chili
My favorite ones come from El Rancho Grande restaurant in the Ft. Worth Stockyards. Admittedly, these chili
First, I left out the “stuff, batter, and-fry-each-individual-poblano-pepper” part. Secondly, it’s way easier to layer all the ingredients into a casserole dish. I hope you enjoy it as much as we do.
A note about the peppers specified in Baked Chili Relleno Pie:
Fresh poblano peppers are cheap and fairly easy to broil and peel yourself. They give this dish the best flavor, making them my first choice.
However, if you lack the time or inclination, buy a can of whole green chilies and slice them lengthwise to lay flat. Or, use chopped green chilies if you can’t find the whole ones. It all gets mixed up anyway.
Leftovers make a scrumptious filling for a burrito using a flour tortilla. I wonder how many times I’ve said that about a recipe on this blog. It’s my #1 recycling trick.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
Baked Chili Relleno Pie
A spicy Tex-Mex casserole mimicking the flavor of chili rellenos, but requiring a lot less time and trouble.
Ingredients
- 1 pound ground beef
- 2 teaspoons taco seasoning
- 4 poblano chilies (broiled with charred skin peeled off and seeded) or 8 ounces whole or chopped green chilies
- 1 cup heavy cream
- 6-ounce can tomato paste
- 1 packet cilantro-tomato seasoning SAZON (optional)
- 6 eggs
- 2 cups pepper jack cheese, shredded
- 1 cup Cheddar cheese or Monterrey Jack, shredded
Instructions
- Brown ground beef, sprinkled with a pinch of salt and pepper, and drain off any excess fat. Stir in taco seasoning.
- Broil fresh poblano chilies just until skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. OR, use canned whole green chilies and split lengthwise so you can open them up flat. You can also use chopped green chilies.
- Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl.
- In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese.
- Make a second layer using the remaining beef, chilies, and 1 cup of pepper jack cheese.
- Pour cream mixture over the layers. Sprinkle Cheddar cheese on top.
- Bake at 350 degrees F for 35-40 minutes or until pie is set and knife comes out clean.
- Allow to set for at least 5 minutes before serving.
- Serve with sour cream and/or cilantro, diced tomatoes, or avocado slices. In my family, refried beans must be served on the side. Fresh, hot tortillas are also good.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 528 Total Fat: 39g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 266mg Sodium: 512mg Carbohydrates: 12g Fiber: 2g Sugar: 7g Protein: 34g
Tere Brown
This looks fantastic! I just discovered Chili Rellenos about 6 years or so ago. All that time wasted eating fajitas and tacos!
I made them once (charred, peeled, stuffed, dipped and fried…. ) They were better than nothing but an awful lot of work so I’ve been watching for a decent casserole recipe since then. But they all looked like they’d be too eggy, and i wanted the Chile and cheese experience, not the egg.
And then you made a “mistake” when posting your version of this…only 3 eggs!
Pure Genius!!
I’ve gotta try it like that! What have i got to lose? It’ll still be good, considering how easy out is, it’ll be at least as good as the 4 hour ordeal that turned out only so-so fried ones.
If it fails at all i think the only problem might be that without enough eggs it may not hold together that well, but even then it’ll make great burritos!
I’ll let you know hero it turns out.
Gotta run now,go get a large can of chilies!
Thanks again Paula for being such an inspiration too all of us.
You know we love you!
Paula
Hi Tere,
I’ve just been thinking about doing this recipe with only 3 eggs. Think I would add more cream/milk so it won’t be too dry. But otherwise, I think it should work. Can’t wait to hear how it turns out.
Debbie Avino
I cant Wait to try this recipe. I hope My store carries the sazon seasoning. Everything else will be easy to find.
Thank you, Paula!
Paula
Even if you can’t find the seasoning, it will be delicious. No worries. That same seasoning is also fantastic to use when making Mexican rice.
Connie
Sounds delicious. Cannot wait to make this. Glad it makes only a 9×9 size. I am having a hard time cutting recipes in half for our down size family. Thanks for sharing. By the way. I have made your oatmeal-sunflower bread recipe twice this week and also last week. Wonderful recipe.
Paula
Cutting recipes in half….I do it, too. In fact, I halve this recipe when it’s just my husband and I, and we still have leftovers.
So happy to hear you are enjoying the bread!