Do You Love Chile Rellenos, But Hate The Work?
When I was a young woman, I found a Chile Rellenos Casserole Recipe that I loved, it was from one of the major cookbooks at the time possibly Better Homes & Gardens… Making a casserole was so easy that anyone could enjoy Chile Rellenos without the hassle of battering and frying them… But could there be an easier way to enjoy Chile Rellenos?
I think my Chile Rellenos Quiche is even easier to make than a casserole….
Easy To Make & Tastes Great
The crust is made with simple corn tortillas, does not require making a conventional pie crust. Because it does not contain wheat flour it is gluten-free. I don’t even use a thickener, it just doesn’t need one…
I have to say that the flavors blend together beautifully and taste great.
Get Started Grate The Cheeses
Grate one cup each of Sharp cheddar and Monterey jack cheeses… If you wanted to lower the fat you could decrease each by 1/4 cup and probably not notice the difference…
Chop Up Onion & Water Saute
Chop up 3-4 tablespoons onion, I used red because that is what I grew in my garden this year, but any onion you like would work. Add cut onion to a skillet with enough water to keep them from burning, and saute till translucent.
Fill The Liquid Measuring Cup
Use a 4 cup measuring cup to measure 1/2 cup of low or non-fat milk, 1/2 cup water, then in a dry measuring cup measure 1/2 cup sour cream and add to milk and water, break in 4 large eggs (I have made this size quiche with 3 eggs when I was trying to keep my cholesterol down), and mix together. Then add dry spices, black pepper, granulated garlic, paprika, cumin, and salt, mix well.
Chop Cilantro Fine
Chop enough cilantro for a tablespoon or so, add to measuring cup with milk, water, sour cream, eggs and spices, mix.
Mild Green Chiles
For several years, I had hopes of growing my own, mild Anaheim chiles, but so far have not mastered the skill to provide enough to cook with… This year I didn’t even try, instead I got these from The Hatch Chile Store. I was sent 1 pound chopped mild chiles and 2 pounds of whole peeled mild chiles. I have already used one bag of the whole peeled making Chile Rellenos. I found a great recipe for making them with egg, and cheese. I am hoping to share that with you soon.
Assemble The Quiche
Lightly butter a 9-inch pie plate, then add tortillas. Today I only had 4 tortillas ready to use, so that I what I used (it was barely noticeable when eaten), but you can add more 6 or 7 are a nice number. Then top with sauteed onion and 1 cup chopped Hatch Chiles, spread the onion and chile out to cover the bottom. Put oven rack in the middle, and preheat to 375 degrees.
Add The Liquid
Now mix your liquid ingredients one more time and add carefully to your prepared pie plate with tortilla, onion and chile. My liquid did not overflow, but if you add more tortillas than I did you might have to wait till the liquid absorbs into the tortillas before pouring the whole thing in. Garnish with paprika… Pretty Huh?
Put Quiche on a large cookie sheet or baking pan to catch any run over, I have over filled my Quiche in the past and did not want it all over my oven… But it did not spill over or run out, a good precaution anyway… Bake on a middle rack, at 375 degrees, 35 – 40 minutes till the center is firm, and a knife comes out clean.
Lovely Quiche… I hope you enjoy this as much as I do…. 🙂
Delicious Chile Rellenos without the hassle of battering and frying them. Gluten Free made with Corn Tortillas, very little added fat… A tasty version of Chile Rellenos…
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- 1 cup sharp cheddar cheese grated
- 1 cup monterey jack cheese grated
- 3-4 tbsp chopped onion, water sauteed
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup sour cream
- 4 large eggs
- several shakes garlic granules
- several shakes ground cumin
- 1/4 tsp paprika, plus some to garnish
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- butter, just a bit for the pie plate
- 6-7 corn tortillas
- 1 cup chopped Hatch Green Chile
- Grate Cheeses
- Chop onion and water saute, till translucent
- In a large bowl measure, milk & water
- Measure sour cream, add to milk & water mix together
- Break 4 eggs into milk, water, and sour cream mix well
- Add dry spices, and chopped cilantro mix
- Butter a 9-inch pie plate and layer corn tortillas, one in the center, and the rest around the pie plate
- Add sauteed onions and hatch green chilies to top of tortillas, spread evenly around the plate
- Stir liquid ingredients, pour into pie plate, go slow give the liquid time to soak in
- Garnish with paprika
- Put quiche on a cookie sheet or in a large pan, and place on a center rack in a preheated oven
- Bake at 375 for 35 – 40 minutes checking for doneness
- Quiche is done when the center is firm and a knife comes out clean
- Let cool before serving
Let Me Know What You Think
I would love to hear what you think about this Chile Rellenos Quiche, please leave me a comment or question below… Thank you for visiting. 🙂