Instead of stuffing individual chiles for this traditional Mexican dish, just layer canned chiles with cheese and egg and bake.
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Chiles rellenos are cheese-stuffed poblano chiles coated in egg batter and fried until the outside is crisp and the cheese inside is melted. This recipe adapts the flavors of the much-loved Mexican classic.
Look for cans of whole green chiles in the grocery store's Mexican foods section. Green chiles are mild, and removing their seeds ensures the pie doesn't get too spicy.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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