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Nana’s Chiles Rellenos

This zesty dish is not for the faint of heart. My family has been enjoying it for three generations...and will be doing so for years to come!
  • Total Time
    Prep: 20 min. Bake: 40 min. + standing
  • Makes
    10 servings


  • 1 can (27 ounces) whole green chiles, drained
  • 4 cups shredded sharp cheddar cheese
  • 4 large egg, lightly beaten
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup all-purpose flour
  • 1 can (29 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 8 ounces sharp cheddar cheese, cut into 1-inch cubes


  • Slice chiles in half and remove seeds. Arrange half of the chiles in a greased 13x9-in. baking dish. Sprinkle with shredded cheddar cheese. Cover with remaining chiles. In a small bowl, whisk the eggs, milk and flour until smooth; pour over cheese. Bake, uncovered, at 350° for 30 minutes.
  • In a small bowl, combine tomato sauce and taco seasoning; pour over casserole. Carefully place cheese cubes on top in a checkerboard pattern; bake 10-15 minutes longer or until top is set. Let stand for 10 minutes before serving.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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