Chile Relleno Torta

Chile Relleno Torta

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.4
  • Total Fat: 5.4 g
  • Cholesterol: 159.5 mg
  • Sodium: 319.2 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 10.2 g

View full nutritional breakdown of Chile Relleno Torta calories by ingredient


from Dying for Chocolate by Diane Mott Davidson from Dying for Chocolate by Diane Mott Davidson
Number of Servings: 8


    ½ pounds Cheddar; grated
    ½ pounds Monterey Jack; grated
    5 Eggs
    ⅓ cup Flour, all-purpose
    1⅔ cup Half-and-half
    4 ounce Green chiles, diced; drained
    ¼ cup Picante sauce


Preheat oven to 375. Mix grated cheeses and spread evenly in buttered 10" pie plate. Beat eggs, add flour slowly, and the nbeat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chiles over the surface, then spoon picante sauce over all. Bake about 45 minutes or until the center is set.

Number of Servings: 8

Recipe submitted by SparkPeople user CELTIC_WITCH.

Member Ratings For This Recipe

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    Very Good
    I have made this recipe many many times, (pre-Sparkpeople) and am surprised but delighted to find it already in SP. This is a great option for a meatless meal with pizazz. It is very filling too! - 5/7/18