Chili Relleno Pie
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
green chili peppers
|
|
| 1 | pound |
monterey jack cheese
|
|
| 1 | pound |
cheddar cheese
|
|
| 4 | tablespoons |
whole-wheat flour
|
|
| 1 | cup |
evaporated milk
|
|
| 1 | cup |
sour cream
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
chicken
or turkey, diced |
|
| 2 | cups |
mild salsa
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
green chili peppers
|
|
| 453.6 | g |
monterey jack cheese
|
|
| 453.6 | g |
cheddar cheese
|
|
| 6E+1 | ml |
whole-wheat flour
|
|
| 237 | ml |
evaporated milk
|
|
| 237 | ml |
sour cream
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
chicken
or turkey, diced |
|
| 473 | ml |
mild salsa
|
* |
Directions
Cut chilies open and line 8" x 13" baking dish with them.
Layer both cheeses evenly over chilies.
Add any remaining chilies over the cheese layer.
Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste.
Mix in remaining milk and sour cream.
Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350℉ (180℃).
Pour salsa over top and bake an additional 15 minutes.
