Chilis Rellenos Pie
Chilis Rellenos Pie |
Original recipe
makes 8 servings
5 fresh poblano
chile peppers
2 cups Monterey
Jack cheese, shredded
2 cups mild
Cheddar cheese, shredded
1 1/2 cups diced
cooked chicken
4 tablespoons
all-purpose flour
1 cup evaporated
milk
1 cup sour cream
3 eggs
2 cups salsa (I used Rotel instead, both would be good)
Directions
1. Preheat oven on broiler setting. Roast chiles under
broiler on cookie sheet until skin is brown and charred on all sides. Cool
until you are able to touch peppers, then peel off skin. Make a slit down one side
of the pepper, and remove stem and seeds. Reduce oven temperature to 350
degrees F (175 degrees C).
2. Line the bottom of baking dish with chiles. Layer
Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked
chicken over cheese.
3. In a medium bowl, using a wire whisk, mix flour with a
small amount of evaporated milk until it forms a smooth paste, then whisk in
remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over
chicken.
4.
Bake in
preheated oven for 40 minutes, or until center of pie becomes firm. Spread
salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before
serving.
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