Ingredients for Chile Relleno Torta
- Cheddar Cheese
- Monterey Jack Cheese
- 6 large eggs
- ¼ cup all-purpose flour
- Half And Half Cream
- Green Chilies
- 1 cup picante sauce
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How to Make Chile Relleno Torta
- Preheat oven to 375°F (190°C).
- Grease a 10-inch pie plate with butter.
- In a medium bowl, mix together 1 ½ cups shredded Monterey Jack cheese and ½ cup shredded cheddar cheese. Spread evenly over the bottom of the prepared pie plate.
- In a separate large bowl, whisk 6 large eggs until light and frothy.
- Gradually whisk in ¼ cup all-purpose flour until just combined.
- Stir in 1 cup half-and-half. If the mixture is lumpy, strain it through a fine-mesh sieve.
- Pour the egg mixture evenly over the cheese in the pie plate.
- Arrange 6-8 roasted poblano chiles (about 1 cup, sliced or halved lengthwise) over the egg mixture.
- Spoon 1 cup of your favorite picante sauce over the chiles.
- Bake for 45-50 minutes, or until the center is set and the top is lightly golden brown. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
160g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Omelets And Frittatas
Breakfast
Lunch
Main Dish
Eggs Dairy
American
Southwestern United States
Oven
Cheese
Dietary
One Dish Meal
High Calcium
Low Carb
High In Something
Low In Something
Brunch
Equipment
