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Chiles Rellenos Squares

My family requests this chile relleno regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    16 servings


  • 3 cups shredded Monterey Jack cheese
  • 1-1/2 cups shredded cheddar cheese
  • 2 cans (4 ounces each) chopped green chiles, drained
  • 2 large eggs
  • 2 tablespoons 2% milk
  • 1 tablespoon all-purpose flour


  • Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses.
  • Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.
Nutrition Facts
1 piece: 130 calories, 10g fat (7g saturated fat), 57mg cholesterol, 214mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein.

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Average Rating:
  • Barbara
    Sep 25, 2020

    I have been making something very very similar for many years. It actually is the one dish after moving to Colorado that made me realize that not all green peppers taste as awful as green bell peppers. This recipe is as a bit different cheese mixture but the big difference is that it has a layer of spicy tomato sauce on top. For me that's what lens it a great Mexican flavor.

  • faith0906
    Sep 18, 2020

    Mark, it is spelled flour.

  • LaWandaG
    Sep 15, 2020

    Mark, In Karen's defense. I have trouble seeing all the ingredients in recipes on this website from my phone. I have noticed it several times. I have to pull them up on my desktop to see everything. The adds crowd the screen and block some of the second column. I can't wait to try this recipe.

  • Mark
    Sep 12, 2020

    Karen (literally), do you know how to read? The ingredient list is literally 2 paragraphs above your ignorant comments... To all the other people reading this, it was great. Karen, in case you're still wondering, it's 2 eggs, Two tablespoons of milk and one table spoon of flower. You're welcome.

  • Karen
    Sep 9, 2020

    Would give 0 stars, but can't because I'm unable to make!! Wanted to try but can't because of missing ingredient(s). Directions say to mix flour with milk, etc., but not on ingredients much? This is 2nd time I've found this and am begining to wonder how many other recipes on which this is occuring, I'm becoming very leery of trying anything from this site.

  • Adele
    Aug 16, 2020

    I agree with Mike. I would be inclined to roast and peel some poblano peppers for the middle layer.

  • Florence
    Oct 21, 2019

    I follow this recipe but top it with El Pato tomato sauce . It give it more flavor.

  • Ruth
    Oct 17, 2019

    to: Butcher2boy: Did you use raw or cooked shrimp in this recipe???

  • Deborah
    Sep 12, 2019

    This was good, not great. Next time maybe I'll add diced onions between the cheese and chilis using whole canned chilis opened flat in a single layer. Then maybe add a little of the chili juice to the egg mixture. Also, for Christmas brunch make in an 8inch by 12 inch baking pan increasing ingredients to accommodate the size change. (15-20 for brunch-big family;~)] Also, serve with sour cream and salsa for toppings. I know these changes aren't chili rellano-like but add flavor and texture.

  • Mike
    Sep 9, 2019

    While this recipe is ok, take the time to roast and peel/seed a few poblanos for a more authentic chili relleno flavor.