Chile relleno quiche

This seems like a no-brainer, but it finally dawned on me that if I combined green chiles and jack cheese in a quiche, it would strongly resemble chile rellenos, which I love but can be a bit messy to make.

It worked fantastically.

Just fired up a bunch of anaheims and jalapenos on the stove top to char the skin, which was then removed. Chopped chiles up, shredded some monterey jack cheese and tossed them into frozen pie crust, then filled with quiche mix (2 eggs/0.5 cups each milk and cream). Salt and pepper were only seasoning.

Was so tempted to add other stuff, cilantro, spices etc, but I was in a real hurry and was just trying for proof of concept first, and chile rellenos are very simple, just chiles cheese and egg.

:thumbsup:

I think I just found a brunch dish for this weekend.

I think next time (and there will be many) I would either increase the egg or decrease the milk/cream.

Also, lots and lots of chiles, more than you think. I had quite a few that I needed to get rid of, so used them all even though I thought it might be too many. But then of course when you consider that with an actual chile relleno, the chile does compose a good percentage of the dish. I'd even add more next time. The chiles still had some bite to them too, which was really nice (I don't mean heat, they really didn't have much of that). Also, I think I'll try a more varied combo of chiles too - anaheims, jalapenos, poblanos, and whatever else I find.

Really easy, really good. And my son, who refuses to eat chile rellenos (why?), ate this and loved it, not realizing what it really was I guess (he called it "jalapeno pie")

I bought 2 crusts and an 8oz block of Jack cheese at the Whole Foods™,
and rummaged through my fridge for the rest.

Here's what I came up with:
1 Poblano
1 Anaheim
1 small hot chile, name unknown
2 small bell peppers (1 red, 1 yellow)

Diced all the peppers, and diced
1/2 cup of Vidalia onion stems

Shredded the cheese and threw everything in the mixer with
8 EXTRA large eggs
1 TBS garlic powder
3/4 TBS salt
1 tsp black pepper
1/2 tsp fine-ground thyme
1/2 tsp fine-ground rosemary
1/4 tsp hot paprika (approximate)

After an initial mix, I sifted in
1/2 cup flour
1 TBS cornstarch
and mixed again for about 90 seconds.


This made slightly more mix than my 2 crusts could hold,
so I ended up discarding about 1/2 cup of liquid, (after
straining out the solids and adding them to my crusts)

Baked at 350 for 45 minutes, then let cool 5 minutes before slicing;
it worked beautifully!

That Jack cheese really made a fine quiche- beautifully browned on top,
and a smooth custard consistency on the inside.
Sweetie declared it a major success.

Thanks again for the idea- it's a real winner! :thumbsup:

I'm glad it turned out well and that she liked it!

Next time, try it without any other spices or anything - just cheese, chiles, eggs and milk/cream - what's nice is how easy it is.

The hardest part is roasting the chiles and removing the skins. I got a whole bunch of chiles today, poblanos, anaheims and jalapenos, and will do them all at once and then freeze the chopped up chiles so next time everything is ready to go. Frozen crust (marie callendars), frozen chiles, just need to shred the cheese.

Also, try it with at least half the mass being chiles - they should be a major part.

:hi:

6 oz of cheese? Sounds divine.

My Sweetie would LOVE that- Chiles Relleno is one
of her all-time favorite dishes. And I like quiche,
so that would satisfy both of us.

The danger is, once I make it, she'll want me to make
it twice a week forever- I just know it!

Thanks for sharing! :thumbsup:

I will have to try this one for certain

I'll let you know what Sweetie thinks of it in an hour or two.

I increased the egg to 3, used 1 cup half-n-half; 1.5 cups of jack cheese, and a total of 2 cups of chopped skinned/seeded chiles (1 cup anaheim, half cup each poblano and jalapeno).

Much firmer this time, and a bit more spicy - the jalapenos might just have been spicier this time, though, but I did add more than last time and it was noticable.

Still, good eats.

It has really become one of Sweetie's favorites! :thumbsup:

Tonight's mix is 2/3 poblano-1/3 anaheim, with some diced green onions
and fresh garlic for good measure. This latest batch of poblanos
seems extra-spicy, so I didn't add any hotter peppers this time.

Thanks again, dotcosm! :yourock:

I made 2 of them Saturday, and took 1 1/2 over to Sweetie's
parents last evening...even after refrigeration and reheating,
her Mom, Dad and Grandma all said it was an excellent recipe!

I've been tweaking it to try to improve firmness while maintaining
the smooth creamy texture.

This version was:
8 large brown eggs
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup ricotta cheese
1 cup extra fine cake flour
1 Tbs corn starch
8oz shredded Monterrey jack
approx 3 Oz shredded sharp cheddar

and a dash or 3 of:
Salt
pepper
Oregano
Sage
Cumin
fine-ground Thyme
fine-ground Rosemary

All that, added to my sauteed peppers/onions/garlic mix, was just enough
to fill 2 deep-dish pie crusts. Cooked beautifully, made PERFECT browned tops,
and were firm and smooth-textured all the way through.

Between your revision and dicksteele's ideas I'll be making this soon. We grow NuMex Big Jims (huge and spicy for an Anaheim type) and poblanos and roast and freeze them.

When I first started at the restaurant they were making a dish they called eggs O'brian for Sunday brunch. It was steamed scrambled eggs then cheddar, green peppers and onions mixed in, it was not delicious IMHO. I started making quiche shortly after I began managing the kitchen. The response has been great, we go through twice as many eggs now. I have made many combos a Lorraine, Italian with tomatoes, onion, prosciutto, mozzarella, fresh basil and parm, vegetarian with asparagus, onion, red, green and yellow peppers, tomatoes another with feta, black olives, cucumbers, fresh tomatoes. I have not made a mexican version yet, Thanks.

Haven't made one for almost a year, I think it's time.

I missed the thread first time out and this looks fantastic. I'll definitely give it a try. Great idea!

and this seems far easier to make! Great idea!

LOL, you know how on some threads, they get kicked for the west coast crowd, or the weekend crowd... well, seems I come around once a year looking for this recipe so it's time to kick it for 2010.

I've got a few poblanos that I roasted and peeled the other night that I need to use, so... here we go again.

Thanks for this kick!

I *love* chili rellenos and this one might just satisfy the cravings!

I found something that actually improves it too. I added a few green onions to the broiler when I was roasting the chiles, so I chopped those up too and threw them in. Makes a really nice addition -- but the roasting is critical, it wouldn't be the same with just raw green onions, they need to be well charred.

Here's what I did this time:

5 poblanos, roasted/peeled/seeded/chopped
3 green onions, roasted/chopped
8 jalapenos, roasted/peeled/seeded/chopped

distributed those evenly between two frozen pie crusts

Beat 6 large eggs and added about 1 cup half-n-half

Added about a cup of shredded sharp cheddar to each pie

Tore up some Casero (queso fresco) cheese into small hunks and added some to each pie (maybe half a cup each)

Salt & pepper

Stirred the contents of each pie up to distribute everything evenly, baked at 350 until just starting to brown

Spicy but very tasty!

I'd like to try this with egg substitute and found this recipe at http://www.bigoven.com/93280-Green-Chile-Quiche-recipe.html

Ingredients
FORMATTED BY JOYCE BURTON

* 16 oz Liquid egg substitute; label
* 4 oz Can chopped green chilies
* 1/2 c 1% cottage cheese
* 6 tb Lite sour cream
* 1 c Alpine Lace Free & Lean fat
* 4 tb Flour
* 1/4 c Onion; chopped


Preparation

Preheat oven to 350 F. In food processor or blender, combine eggs, cottage cheese, lite sour cream, and flour. Mix until there are no lumps remaining. Pour into large bowl, add remaining ingredients and stir. Pour into 9" pie plate sprayed with non-stick cooking spray. Bake at 350 degrees for 50 minutes. Makes its own crust!!

If I bring cream into this house, my mom might chase me out of it. :)

Let us know how it turns out; I see the photo below looks really good. I just got another batch of pasillas and jalapenos and think I'll be making another batch in the next day or so.

only canned chiles and three pickled jalapenos. Some cilantro, some ground cumin, Mex oregano, marjoram, thyme, coriander and a little bit of chile powder with the jack. The texture was great.

I love this idea. :hi:

(fruity) than the green chiles normally do. Bought some today to fool around with. :hi:

I think the pasilla is the dried version of the poblano, so I use the names interchangeably I think.



In any case, I just use what I have and it never matters, as long as they are fresh green chiles and as long as I include enough jalapenos to make it so hot that you can't really taste the individual chiles, :D

Anaheims are good for this, I believe they are the traditional chile use in rellenos

steamed a tiny bit before they get tossed in. I never do this the same way twice now, lol, and have used fresh and canned chiles.

(and maybe another thread here already explained this, so it can be revived, but I'm lazy)- HOW do you do your peppers so their little skins slide off. That's the only part I haven't mastered. I've heard of the paper bag going over the peppers after blistering them, but I don't blister them enough.

Any advice? I'm gonna make this, regardless.

They put the hot peppers in a glass bowl and cover the bowl with plastic wrap for awhile until they cool.

Condensation, I guess.

Skins slip right off on for the TV chefs.

No "sweat", eh?

then sweat them (plastic bag or bowl covered with plastic wrap or paper bag) and the skin will rub right off. You can shake the bag around so they rub each other and the skin usually comes off easily. The more charred, the easier. A section that isn't blistered at all won't come off, but that's OK, it won't hurt.

I used to run them under water to get it all off, but then you lose vital juices. Better to not rinse, just wipe skin/seeds off with fingers/spoon/whatever.

I have one of those "over the burner" grilling surfaces that I'm gonna try when I char next time. I think I was holding the pepper over like roasting marshmallow technique last time, which didn't get a good char.

Also, I like the shaking stuff after letting it "sweat".

Thanks!

]

I was just thinking of making chile rellenos!

How could you do this to me?