Chile Relleno Torta
Submitted by freezer
A crustless quiche-style torta loaded with cheddar, Monterey Jack, green chiles, and picante sauce baked in a creamy egg custard. Feeds up to 10 with minimal effort.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsThink of this as a chile relleno that traded its fried batter for a silky egg custard, and honestly, it might be better for it.
A full pound of grated cheddar and Monterey Jack lines a buttered pie plate, then gets covered with a smooth mixture of eggs, flour, and half-and-half.
Green chiles and picante sauce go on top, and the oven transforms everything into a puffed, golden torta with a molten cheesy center.
Cut it into wedges and serve it for brunch, dinner, or anywhere in between.
Kitchen Tips
- Strain the egg mixture if it’s lumpy. A smooth custard bakes more evenly and gives you a cleaner texture.
- The center should be just set, not jiggly, when you pull it out. Overbaking dries out the eggs and makes the cheese rubbery.
- Let it cool for a few minutes before slicing. It firms up and holds together much better at warm rather than scorching hot.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Mix grated cheeses and spread evenly in buttered 10-inch pie plate.
Beat eggs, add flour slowly, and then beat in half-and-half.
If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate.
Carefully spoon chilies over the surface, then spoon picante sauce over all.
Bake about 45 minutes or until center is set.
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