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Chilies Rellenos Casserole Recipe

Chilies Rellenos Casserole Recipe photo by Taste of Home

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I love to cook with tasty green chilies and use recipes featuring them when I entertain. This hearty casserole has a big pepper taste in every bite.—Nadine Estes, Alto, New Mexico

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Chilies Rellenos Casserole Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

1 can (7 ounces) whole green chilies
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup milk
4 eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Split chilies and remove seeds; dry on paper towels. Arrange chilies on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese.
In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 piece) equals 321 calories, 20 g fat (11 g saturated fat), 212 mg cholesterol, 406 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

Originally published as Chilies Rellenos Casserole in Taste of Home February/March 1997, p44

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Chilies Rellenos Casserole

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Reviewed on Jan. 31, 2013 by kbussey

This is so easy to make and tastes great!

Reviewed on Sep. 01, 2011 by SouthernOK

This was quick and easy for me to make, the kids helped. Smelled incredible while it was baking but we were all a little dissapointed with the flavor. It was superisingly bland. Maybe I will add a tomatoe and chilie mixture and a fewmore spices to flavor it up next time. Salsa and sour cream possibly?