Chile Relleno Torta
From chefbaudri 14 years ago
- 45 minutes to make
- Serves 6
This a great little quiche for a light summer supper. Serve with a side of gazpacho salad or a dish of fruit and a croissant. You can turn up the heat as much as you like based on the salsa you use.
Ingredients
- 1 pound Mexican blend cheese, grated shopping list
- 5 eggs shopping list
- 1/3 cup flour shopping list
- 1 2/3 cups half and half shopping list
- 1 4 oz. can diced green chiles, drained shopping list
- 1/4 cup salsa of your choice shopping list
How to make it
- Preheat oven to 375.
- Spread grated cheese evenly in a buttered, 10" pie plate.
- Beat eggs, add flour slowly and then beat in half and half.
- Pour egg mixture over cheeses in pie plate.
- Carefully spoon chilies over the surface, then spoon salsa over all.
- Bake about 45 minutes or until center is set.
- Can serve with dollop of sour cream and diced tomatoes on top.
People Who Like This Dish 3
- tablescape FL
- juels Clayton, NC
- peetabear Mid-hudson Valley, NY
- quaziefly ALL POINTS
- brianna CA
- katiedoo Chico, CA
- mjcmcook Beach City, CA
- chefbaudri Grand Rapids, MI
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The Rating
Reviewed by 6 people-
~HELLO~
This recipe is really a "5"FORK!!!!!
'Taste Treat' ~ I look forward to trying it
very soon~ I think my Family will just
"lick their chops" when they see it!&eat it!
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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I too love the sound of this recipe & can't wait to try it. 5 forks from me too.
brianna
in loved it
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sounds great.. good flavor combo and quick and easy to make... five forks
peetabear
in mid-hudson valley loved it
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