Chilis Relenos Quiche
A French friend thinks of it as a quiche. She misplaced the recipe I gave her, so she phoned and asked me for the "quiche recipe". After puzzling over that a minute or so, I knew what she wanted. And so the name was born: Chilis Relenos Quiche. This one's for you Claudine.
A tip: I've even made these, chilled them, cut them into smaller bite-sized pieces and served them as finger foods.
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- small can ortega whole green chilis
- large can ortega whole green chilis
- 16 oz
- grated jack cheese
- 16 oz
- grated sharp cheddar cheese
- eggs, beaten
- 1 small
- can evaporated milk
1Spray an 8 x 8 dish with Pam. Open the cans of whole chilis. Slit them up one side, remove any seeds, and spread them open. Layer 1/2 the chilis in bottom of the casserole dish. Cover with jack cheese.
2On top of that, add another layer chilis and cover that with the sharp cheddar.
3Beat the eggs and milk together, and pour over the chili-cheese mixture.
4Bake at 350 degrees for 45 - 50 minutes; remove from oven and pour your favorite salsa over top. Place it back in the oven for another 10 - 15 minutes. Remove and let set for 5 minutes before cutting into portion size pieces.