chile rellenos casserole

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

milk

eggs

all-purpose flour

coarse kosher salt

½ teaspoon smoked paprika

black pepper

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.

This is an easy version of the classic chile rellenos casserole. It is perfect for breakfast but is also great for any meal. Serve it with Mexican beans and Spanish rice for a complete meal.

Chile Relleno Casserole

flour

baking powder

green chiles (7 ounces each)

cheddar cheese (divided)

Monterey Jack cheese (divided)

Drain

Drain the green chiles in a strainer and allow to drain while you prepare the baking dish and eggs.

Preheat

Preheat oven to 350°. Coat a 13&quot; X 9&quot; casserole dish with nonstick cooking spray.

Whisk

In a large mixing bowl whisk eggs until light and fluffy, add flour and baking powder and whisk until almost no lumps remain. Add milk and continue to whisk until well combined.

Layer

Spread half of the green chiles in the bottom of the prepared dish, sprinkle 1 1/4 cups of both cheeses on top, add the remaining chiles, top with another 1 1/4 cups of both cheeses. Pour the egg mixture in and top with the remaining 1/2 cup of both cheeses.

Bake

Bake 40-45 minutes or until the center of the casserole puffs up and the edges begin to brown.

Rest

Let cool for 5-10 minutes then serve with your favorite toppings.

Hey Mindy, It is Hatch Chile season and my local grocery store here in Sacramento always carries them in three flavors, mild, medium and hot.  I have a big bag of the medium and just roasted them on my gas stove till the skins were crispy black and then put them into a plastic bag to steam.  I made this recipe yesterday and used the whole chile split open and then put the cheese on top of each one and then placed another whole chile on top of that.  A bit of cumin sprinkled on it too just because.  Was delicious.

The Hatch Chile Store is top notch. UPS made an error and the chiles sat in a warehouse over the weekend and 3 lbs turned to mush. I emailed them (Pam) and they promptly replaced the whole order. You won't find canned chiles in my pantry. 
Thanks Mindy
Bob

Excellent. We used roasted Hatch Green Chiles. We bought 50lbs of Hatch Green Chiles this year. Roasted them and then ran across this recipe. We were going to make Rellenos but did this instead. For info you can buy Hatch Chiles online and they ship overnight. We always use The Hatch Chile Store. Great service always. Roast and Freeze and use them all year. This is a great recipe

This was really good! I followed the recipe exactly other than halving it since we are only 3. Really tasty, I had one large piece, my daughter had a piece and my husband finished off the casserole dish! lol High praise indeed! Thank you for a delicious and simple recipe. :)

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Easy Chili Relleno Casserole Recipe

Chile Relleno Casserole

Top 2 chile rellenos casserole recipes from across the web

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Easy Chili Relleno Casserole Recipe

Chile Relleno Casserole

The most viewed chile rellenos casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine