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Chile Relleno Pie




Source of Recipe


from the cookbook, "Pot Pies"


Recipe Introduction


A new twist on an old stand-by, this easy vegetarian pie features roasted chile peppers stuffed with Monterey Jack cheese and baked under a cornmeal souffle flavored with corn and Colby cheese. Stuff the chilies and make the sauce the night before, then combine the other ingredients just before baking.


List of Ingredients





1 recipe Fresh Tomato Salsa (see below)
2 (7-ounce) cans whole green roasted chile peppers
1 lb. Monterey Jack cheese, cut into 1/2-inch logs
3 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon cayenne
1 cup fresh, or frozen and defrosted corn kernels
5 egg yolks
7 egg whites, stiffly beaten
1 cup freshly grated Colby cheese



Recipe



Make the salsa ahead of time and refrigerate. Preheat the oven to 350 degrees F. Grease a 13 x 9-inch ovenproof casserole dish. Drain and rinse the chilies. Stuff each chile with Monterey Jack cheese. Lay the chilies in the casserole dish in 1 layer. In a 2-quart saucepan, melt the butter. Add the onion and red pepper, and cook for 2 to 3 minutes, until the vegetables begin to soften. Sprinkle with the cornmeal and flour, and cook, stirring, until the flour begins to bubble, about 2-3 minutes. Gradually add the milk, whisking until the sauce is smooth and thick, about 4-5 minutes. Add the salt and cayenne, and transfer the sauce to a bowl. Beat in the corn and egg yolks. Cover and refrigerate the sauce until you are ready to proceed. When ready to bake pie, fold the egg whites into the sauce. Spread the crust over the chilies in the baking dish and sprinkle the top with the grated cheese. Bake for 25 minutes, until the crust is set and the cheese is golden. Serve with the fresh tomato salsa.