Two-Cheese Chiles Rellenos Casserole
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
Reviews
I reviewed this in 2014 and its still a favorite but I did make a small addition. I added two more eggs (7 total) and a half cup of milk.
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.
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.
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.
Families favorite have made it many times. Only change I made was using pepper jack cheese. Thanks for a wonderful recipe.
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!
My picky husband loved this and so did my daughter's family. This one's a keeper!
This was just an "okay" recipe for our household. Good enough to eat but not good enough to make again.
Loved it! I always get the chiles relleno when we go out, and this was just as tasty!
This was so good and easy! I only used Monterey Jack cheese (like it better than cheddar), and it was great.