chile rellenos

A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple.

Chili Relleno Casserole

eggs

milk

all-purpose flour

baking powder

salt

black pepper

((7 ounce) whole green chilies, drained)

Monterey Jack cheese (, divided)

cheddar cheese (, divided)

salsa and sour cream (,

Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.

In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.

Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.

Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.

Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa and sour cream, if desired. Enjoy!

https://embed.mediavine.com/videos/vvp2uee3dm3aeo68fa3o

A cheater version of the classic, this Chile Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!

Chile Relleno Casserole

Delicious Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce. So good!

Chile Rellenos

Poblano Peppers

queso blanco cheese

kosher salt

vegetable oil ((for frying, enough to reach a depth of 2 inches in your frying pan))

Salsa Roja sauce,

Spanish Rice,

Preheat the oven&#x27;s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred. 

Transfer the roasted peppers to a plastic bag or tightly sealed tupperware container for about 10 minutes, allowing them to steam as they cool.

Carefully peel the skin from the peppers using a pairing knife or your fingers, being careful not to tear the pepper (rinsing your fingers if they become sticky, but do not rinse the peppers, themselves.)

Cut a slit along the long side of each pepper, about 2 to 3 inches long, just big enough to get a spoon into (or use an existing tear.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.

Stuff the peppers with some of the cheese; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside. Don&#x27;t over-stuff the pepper; make sure the open edges of the pepper can still be closed together (Use toothpicks if needed to close them, but don’t forget to remove them!)

To prepare the batter, whisk the egg yolks in a bowl with a pinch of salt. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Slowly and gently fold the egg whites into the egg yolks until combined and fluffy.

Place flour into a shallow bowl.

Heat oil in a large dutch oven or deep skillet until the oil is hot enough that a drop of batter sizzles and floats to the top.

Gently roll each stuffed pepper in flour, tap off excess flour.

Dip the stuffed peppers into the batter to coat both sides, then carefully place it into the hot oil to fry. Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.

Remove the peppers from the oil and let them drain on paper towels until all the peppers have been fried.

Put a few spoonfuls of enchilada sauce on a plate, topped with some Spanish rice, and a stuffed pepper on top.

Serve immediately and enjoy!

https://embed.mediavine.com/videos/vmhhgojhwj4hhwut7wfd

Here is a step by step guide to make delicious Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce.

This Chili Relleno Casserole recipe is a casserole version of the classic Chile Relleno dish. Made with layers of whole green chiles, Pepper Jack Cheese, cheddar cheese, and a fluffy egg batter, this vegetarian dish is perfect as a yummy side or a comforting main meal!

Easy Chili Relleno Casserole Recipe

whole green chilis

coarse kosher salt

½ teaspoon smoked paprika

cheddar cheese, (grated)

pepper jack cheese, (grated)

Preheat oven to 375°F.

Split chilies lengthwise - no need to bother washing or removing seeds. Place half of the chilies in a 9x13-inch baking dish. Sprinkle with half of the shredded cheese. Repeat with another layer of chilies and the remaining cheese.

Blend milk, eggs, flour, salt, paprika, and pepper in a blender until smooth. Pour over chilies and cheese.

Bake for 40-50 minutes until set and golden brown on top. Remove from oven and slice to serve.

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Chili Relleno Casserole

Chile Rellenos

Easy Chili Relleno Casserole Recipe

Top 3 chile rellenos recipes from across the web

The most viewed chile rellenos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Relleno Casserole

Chile Rellenos

Easy Chili Relleno Casserole Recipe

The most viewed chile rellenos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine