Two-Cheese Chiles Rellenos Casserole
Total TimePrep: 20 min. Bake: 40 min. + standing
- 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
- 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 Facts1 each: 311 calories, 22g fat (14g saturated fat), 189mg cholesterol, 603mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 19g protein.
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May 12, 2014
It was cheesy good. Put some salsa on top of it to spice it up
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.
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.
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.
Mar 29, 2013
Families favorite have made it many times. Only change I made was using pepper jack cheese. Thanks for a wonderful recipe.
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!
Oct 7, 2010
My picky husband loved this and so did my daughter's family. This one's a keeper!
Jun 15, 2010
This was just an "okay" recipe for our household. Good enough to eat but not good enough to make again.
Jun 3, 2010
Loved it! I always get the chiles relleno when we go out, and this was just as tasty!
Jun 1, 2010
This was so good and easy! I only used Monterey Jack cheese (like it better than cheddar), and it was great.