Chile Rellenos Crustless Quiche
I got this from my salesperson and it is great! Tastes just like a chile relleno. Can be cooked in a greased pie plate or if you have a round mold, just throw the mixed ingredients into the mold and bake.
I got this from my salesperson and it is great! Tastes just like a chile relleno. Can be cooked in a greased pie plate or if you have a round mold, just throw the mixed ingredients into the mold and bake.
- Carbohydrate 3.6778420939 g
- Cholesterol 277.5175 mg
- Fat 27.263396818555 g
- Fiber 0.789162859327159 g
- Protein 21.01974359948 g
- Saturated Fat 15.389688674702 g
- Serving Size 1 1 Serving (171g)
- Sodium 583.0339100605 mg
- Sugar 2.88867923457284 g
- Trans Fat 2.28995685994801 g
- Calories 342 calories
Step-by-step
- Mix all ingredients together.
- Bake at 350F for 45 minutes.
Operating out of a single oven with limited baking vessels requires recipes that tolerate flexible hardware, such as trading a standard pie plate for a round silicone mold without altering the physics of the bake. Achieving the distinct profile of a stuffed pepper without a pastry shell demands careful management of moisture and protein structure. Whole eggs combined with sour cream create a custard base that easily traps water released from canned green chilies, threatening a soggy interior if not baked thoroughly at a moderate heat.
- Shred blocks of cheddar and Monterey Jack by hand rather than buying pre-bagged varieties. Cellulose coatings used in bagged cheese prevent proper melting and create a grainy internal texture.
- Drain the canned green chilies thoroughly in a fine-mesh strainer for ten minutes. Excess canning liquid introduces too much water into the dairy and egg mixture, which prevents the custard from setting into a firm slice.
- Bake the mixture at 350 degrees Fahrenheit until the internal temperature reaches 160 degrees Fahrenheit. Overcooking eggs past this point tightens the protein strands and squeezes out moisture, resulting in a watery pool at the bottom of the pan.
- Refrigerate leftover slices in an airtight glass container for up to three days. Reheat individual portions in a toaster oven at 300 degrees Fahrenheit for ten minutes to restore the exterior cheese crust without boiling the egg interior.
Cold leftovers firm up considerably overnight as the dairy fats resolidify. A brief spell in a hot oven revives the crispy cheese edges.
