Two-Cheese Chiles Rellenos Casserole

Name: Two-Cheese Chiles Rellenos Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
Cuisine: Mexican Casseroles, Mexican Dinners, Mexican Recipes, Mexican Vegetarian Recipes
Ingredients: 7 cans (4 ounces each) whole green chiles, drained; 3/4 pound Monterey Jack cheese, cut into strips; 1 cup shredded cheddar cheese; 5 large eggs; 1-1/4 cups milk; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon hot pepper sauce

A friend gave me this chili relleno casserole about 35 years ago. I’m often asked to bring it to potlucks. —Maggie Owen, Oceanside, California

Ingredients

7 cans (4 ounces each) whole green chiles, drained
3/4 pound Monterey Jack cheese, cut into strips
1 cup shredded cheddar cheese
5 large eggs
1-1/4 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Directions

Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 each: 311 calories, 22g fat (14g saturated fat), 189mg cholesterol, 603mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 19g protein.

Originally published as Chile Rellenos Jose in Taste of Home June/July 2010

Reviews

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Average Rating:

suekg

May 12, 2014

It was cheesy good. Put some salsa on top of it to spice it up
Corwin44

Mar 12, 2014

This was a great meal. I added ground turkey that I seasoned with garlic, chopped onions, red pepper, chili powder, and cumin. Also, I used fresh Anaheim peppers. I served with layered Mexican salad. The family loved it.
shecooksalot

Oct 6, 2013

This was very comparable to the chiles rellenos that I always get when we go out to eat Mexican food, which is one of my favorite things to order. Also very easy to make. Made the recipe as is and I wouldn't change a thing.
ClockworkOiDoll

Jun 5, 2013

Just made this and DEVOURED it. SOooo yummy. It really doesn't need any tweaks to be yummy, it stands on it's own. You could ass some chicken or beef or shrimp if you like and it would be good too.
dmaria

Mar 29, 2013

Families favorite have made it many times. Only change I made was using pepper jack cheese. Thanks for a wonderful recipe.
erinmdavis

Oct 14, 2010

I made this for my husband; his favorite dish to get when we eat at our local Mexican food joint. He likes them the way the restaurants make them so of course I tweeked this recipe. I couldn't find canned peppers in my area; so I used 6 fresh ones. I removed the seeds and did not split them in half. I also filled them with seasoned ground beef and a cube of the Monterey Jack Cheese. Baked the dish for about 10 more minutes than the original called for; until the peppers became tender, easy to put a knife through. I served it with a tomato salsa and the husband went back for 2nds!
kiradot

Oct 7, 2010

My picky husband loved this and so did my daughter's family. This one's a keeper!
shmemily8

Jun 15, 2010

This was just an "okay" recipe for our household. Good enough to eat but not good enough to make again.
dgb122855

Jun 3, 2010

Loved it! I always get the chiles relleno when we go out, and this was just as tasty!
FallingUp

Jun 1, 2010

This was so good and easy! I only used Monterey Jack cheese (like it better than cheddar), and it was great.