Wednesday, July 22, 2015

Chili Relleno Pie...

Chili Relleno Pie...This was so good... and I had enough to make omelet the next day....Delicious!
 Chili Relleno Pie
    Author: PineCreekStyle


  • 1 large can of green chili's, drain well and pat dry with paper towels
  • 6 ounces of shredded jack cheese
  • 6 ounces of Mexican blend cheese, shredded or Cheddar cheese, shredded
  • 3 eggs, beaten
  • 3/4 cup of sour cream
  • 2 tablespoons of flour
  • 3/4 cup for diced, cooked steak or prime rib
  • 1 small to medium onion, diced, saute the onions and meat together , set aside
  • Pine Creek Seasoning or Garlic Pepper to taste
  • Red chili pepper to taste...careful can be hot...easy on the seasoning
  • Cumin, to taste, *I like heavier than lighter...
  • 1 tablespoon of butter
  • Garnish, Fresh Sour Cream when serving
  • Saute the butter, onions & meat together till onions are softented, set aside, season with the garlic pepper & cumin to taste

  1. Prepare an Iron Skillet, about a 10" size, with baking spray such as Pam.
  2. Set the Oven at 350 degrees to preheat.
  3. Layer the half the chilis on the bottom of the pan
  4. Sprinkle have the cheeses on top
  5. Next, layer the cooked onions & meat together over the cheese
  6. Add the second layer of chili's
  7. Then add the remaing shredded cheeses
Topping is next....

  1. Mix together the beaten eggs, sour cream & flour. *I sifted my flour to blend easier, personal preference. Cream together well.
  2. Spinkle in seasonings and fold in to mix well.
  3. Using a spatula, spread the Sour Cream mixture evenly over the top of the chili & cheese mixture. Method:* Like you would frost the top of a cake
Bake in the preheated Oven for 30-35 minutes. Check the topping as it turns golden. Cover with foil if need be. The top will puff and rise slightly as it cooks.  Cool for 10 minutes or so before serving. We spooned out our portions.

 Serve with a dollop of Sour Cream on top & dust with Cumin (see photo above)
 photo photo-12_zpsb1f5b574.jpg

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