Ingredients for Rendez Vous Chilies Rellenos Quiche
- 2 large eggs
- Sour Cream
- ¼ teaspoon salt
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Diced Green Chilies
- Tabasco Sauce
- 4 large poblano peppers
- 1 (15 ounce) can diced tomatoes
- 1 cup corn kernels
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup milk or half-and-half
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
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How to Make Rendez Vous Chilies Rellenos Quiche
- Preheat oven to 350°F (175°C).
- Roast 4 large poblano peppers directly over a gas flame or under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel, seed, and chop the peppers.
- In a large blender, combine the chopped poblanos, 1 (15 ounce) can of diced tomatoes, 1 cup of corn kernels, ½ cup chopped onion, 2 cloves minced garlic, 2 large eggs, ½ cup milk or cream, 1 teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth.
- If using a large enough blender (at least 64 ounces), add 1 ½ cups shredded Monterey Jack cheese and 1 cup shredded cheddar cheese to the blender and blend briefly to combine. Otherwise, proceed to step 5.
- Pour the blended mixture into a large bowl and gently stir in the cheeses (if not already blended in).
- Grease a 13x9 inch baking pan or a deep-dish pie plate (9-inch).
- Pour the chili relleno mixture into the prepared pan.
- Bake for 35-40 minutes, or until the quiche is set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
4g
Fat
55g
Carbs
0g
