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Chile Rellenos Quiche


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Rate this recipe 4.8/5 (12 Votes)


  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons cornmeal
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 3 eggs
  • 3/4 cup sour cream
  • 1 tablespoon minced fresh cilantro
  • 2-4 drops hot pepper sauce optional


Preparation time 25mins
Cooking time 60mins


Step 1

•Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
• Sprinkle cornmeal over bottom of pastry shell. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chilies to remaining cheese mixture; sprinkle into crust.
• In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.
• Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutritional Facts

1 serving (1 slice) equals 444 calories, 31 g fat (18 g saturated fat), 178 mg cholesterol, 520 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.

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