A cheater version of classic Chile Relleno, this Chile Relleno Casserole is so much easier without any frying. It has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
We absolutely love the flavors of chile relleno as seen in our chile relleno dip and chile relleno soup. And if you want the real thing, don’t miss our step by step guide and video for authentic chile rellenos! More labor intensive, but it’s amazing.
Easy Chili Relleno Casserole Recipe
It wasn’t until well into my adult years when I found out chili relleno casserole wasn’t the “real” way to make chili relleno. My mom made chili relleno fairly often when I was growing up…or so I thought.
Chile rellenos is Spanish for “stuffed peppers.” Traditionally, poblano chiles are stuffed with only cheese (but can also include refried beans, pork, beef, or shredded chicken), they are then battered and fried, and covered with salsa roja. Um…amazing. But, pretty labor intensive. My mom made it more like this casserole with layers of chiles, eggs, and cheese, then baked.
What I love about this casserole is you get all the elements and flavors of classic chile relleno, but it’s so much easier to make and there’s no deep frying. I make it all the time – it’s always a big hit whenever I serve brunch for friends.
Is it Chile Relleno or Chili Relleno?
According to the Chile Pepper Institute at New Mexico State University, the spelling of the word ‘chile’ has a long and varied history. Chile comes from the term chilli that comes from the Aztec, Nahuatl language. According to Jean Andrews the Spanish spelling was later changed to chile by Spanish-speaking Mexicans and chili in the United States. So basically, in my opinion, they’re both ok. It just depends on the region.
Ingredients Needed
You only need a handful of very simple ingredients to make this chili relleno casserole recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Poblano peppers – The number of peppers you need depends on the size of them. You want enough to make 2 single layers in your baking dish.
- Cheeses – We use a combination of Monterey Jack cheese and cheddar cheese, freshly shredded off the block for best flavor.
- Eggs – Eggs are a key ingredient which hold the casserole together and make it thick and filling.
- Whole milk – Whole milk or 2% is my preference for taste and creaminess.
- Flour – Just a little all-purpose flour is used to help the casserole hold its form.
- Baking powder – Gives the egg mixture lift and makes them nice and fluffy!
- Seasonings – Onion powder, garlic powder, salt, and pepper season the casserole.
- For serving – We like to serve portions with sour cream, salsa, and fresh chopped cilantro.
Make this dish even easier!
Video: How to Make Chili Relleno Casserole
To make chili relleno casserole, scroll down to the printable recipe card for details and measurements and don’t miss the video below.
What to Serve with Chili Relleno Casserole
We like to serve portions with sour cream, salsa or pico de gallo, and fresh chopped cilantro. If you hate cilantro, parsley is totally fine. For even more of a meal, it’s great with simple spanish rice.
Make Ahead and Storing Leftovers
- To make in advance. This is a great made-ahead dish. You can roast the peppers 1 to 2 days ahead of time and keep them in the fridge until you’re ready to assemble the casserole. You can also assemble the entire dish, and then cover and place in the fridge for up to 24 hours before you bake.
- Storing leftovers. Let cool completely, then cover the casserole (or put individual portions in an airtight container) and place in the refrigerator for up to 3 days. This also freezes well. Cover in plastic wrap and again in foil and freeze for up to 3 months. Thaw in the fridge reheating in the oven or microwave.
More Mexican Breakfast Recipes:
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Chile Relleno Casserole
Ingredients
- 6-8 large poblano peppers (see note)
- 2 cups freshly shredded Monterey Jack cheese , divided
- 1 cup freshly shredded cheddar cheese , divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)
Instructions
- Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
- Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
- Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!
I’m going to cut and deseed the poblanos before roasting as I’ve never roasted/broiled peppers before. Hoping that this does not make any difference.
This is really good. Next time I will double the peppers. I used a combination of pepper jack and Colby cheese. And I have a gas range so I roasted my peppers over the flame. Will most definitely make again.
I made a change and used a deep dish pie crust, pre- baked it 15 minutes before adding the egg and chili mixture and then baked it for the stated amount of time. My take on a Chile Rellano quiche. Delish!
I love this recipe and have faithfully followed its directions—until today. I’m using Anaheim chilies and hoping they turn out just as well as the poblano chilies. I also added cumin, green chile and chipotle seasonings because my husband likes heat in his southwestern dishes. We’ll see!
Delicious.
This is the best Chile relleno pie recipe I’ve tried-I used 2 7oz cans of fire roasted Chiles because I didn’t have the poblanos,a little less milk but it was so good. I’ll try it next time with poblanos
Made the Casserole. My local market in Texas once a year roasts Hatch Chilis. Bought a bunch made this casserole, will cut some up and use for scrambled eggs or a fritatta.
My husband LOVED this!
Delicious
My family loves this recipe so much! We’ve made it both ways – with the roasted chilis from scratch and canned depending how much time I have. Both so good.
This was GREAT.
My favorite
This was great! I used fresh chopped garlic and red onion. Also, I am not a fan of dairy so I used coconut milk and cashew cheese. I also added some cumin.
Thanks, the baking powder improved my previous recipe.
I recommend,
Using half Anaheim Chiles,
Peeling them over a bowl and using the juice for an equal amount of milk,
Cutting the Chiles in 3/4 inch squares.
I’m going to make this to take on a vacation with us. I didn’t see a comment about baking powder. Do you exchange it for same amounts of flour?
Delicious! I added a flour tortilla layer under the chiles and a shredded chicken layer between chiles and cheese, and used chicken broth as the liquid. Served with salsa, sour cream, and cilantro for a lovely dinner with an avocado/orange salad. I love how the technique will work with endless variations. Bravo!! ?
I made this exactly as stated, the only thing I did was reduce the quantity of ingredients since it’s only my husband and my son left in the house. I even had all the ingredients for pico de gallo, so I served it with sour cream and the pico. It was SO GOOD!!! My husband was very satisfied with it, because my mother-in-law used to make this casserole and I lost her recipe. This is pretty much what she used to make. Thank you for a yummy recipe!
This is my “go to” chili relleno recipe. It’s very easy, and yummy. I add one extra thing – in between the 1st/2nd layer I add a bit of salsa to give it a hit of heat besides the peppers. I’ve made this for others and they love it too. Yummy!
Absolutely delish and loved the use of real poblanos instead of canned green chilies. This was as good leftover as first time too.
10 stars for sure!
Trying this recipe tomorrow, but I’m gonna add some chorizo ?
Everyone loved this recipe, followed it to a T. Love making your easy and tasty recipes. I’ll be trying out new ones for Easter. Is there one in particular you would like to recommend?
My Family now has a Full & Happy Belly! Thank you so much!
P.S. I do live in Hawaii, so any exotic ingredients are non-existent here. Poblano peppers were hard to find (we don’t have any Mexican markets). Can I used canned peppers? I can buy those in CA when I go to visit, twice per year.
Loved this recipe, it was easy fast. Family loved it. Served with refried beans for supper. Used fresh poblano.
I love this casserole, however, being me I had to change it up a bit. I add a layer of cooked drained breakfast sausage or chorizo over each layer of the peppers. Then I add a layer of tater tots on top of the finished layers and bake until a knife comes out clean and tater tots are golden and crisp. Add some cheese, let it sit in the hot oven for 10 minutes until the cheese melt and serve. I made it like this so I could take it camping and just reheat for a fast, complete, homemade meal at the rodeos my kids competed in.
Delicious! Even with canned pablanos, it was a big hit.
Very requested in our home! In the oven now, again! Great recipe.
Super Easy! Super Good!
This was delicious! Will be making it often! Thanks!
Great recipe. Super good and easy.
loooooved it!!!
I love Chile Rellenos. When I saw this recipe it looked like simplified way to make them and still get the flavor. I was right. Now it is a regular on my table when Mexican food is on the menu. Great recipe!
I had an excess of poblanos from my garden so I roasted them, peeled themand canned them. They worked perfectly for this recipe and everyone LOVED it! I’ll be making this again and again!
This recipe if fantastic! It will be on my best recipes list from now on. Hubs agreed (after his 3rd helping!) Served with a homemade salsa roja using fresh garden tomatoes.
I separated the white and whipped them to very soft peaks and then folded them into the rest of the egg mixture. This is the very best chili relleno casserole I’ve ever tasted. So, so good.
My husband and I love this recipe. So easy and delicious.
Made this for dinner tonight. Very simple recipe. Quality of the peppers is super important. Everyone loved it. Thanks!
I loved this. As the bottom layer I cooked polenta in the instant pot, layered it on the bottom and baked it for 15 minutes at 350 until just firm. We had some leftover chili verde, so I added that, pepper jack and cheddar.
I’ve made chili relleno the traditional way, but really, who needs that frustration.
WOW ! I used fresh Hatch Chilies and added a couple layers of lightly fried corn tortillas and Chorizo,,,, YUUUMMMMMMM
Came out perfectly!
I shocked my old school Mom with this recipe!!!!
Delicious, just the right amount of spice. I think using fresh roasted poblanos is a must. It adds a lot of flavor.
I learned several years ago, but dipping the chilis in the beaten egg whites and frying is messy and exhausting. I’m using your recipe instead but also taking the time to beat the egg whites and salt separately and folding it into the rest of the whisked ingredients. A little of this airy batter on the bottom and pour the rest on top- voila- baked chili rellenos! To die for. Less work and less cleanup.
I forgot the milk! It still came out poofy and delicious..just served with some ranchero sauce, and everyone ate it up.
I roasted a mix of poblano, Anaheim and jalapeño peppers as directed, a lil tough to get the skins off, but it didn’t seem to matter. Thank you for posting, I love a recipe so good, that it withstands my goofs – will definitely make again, but remember the milk!
I Love this recipe it’s easy to make and Delicious!!!!
I’m not much of a cook so I don’t try new things often. But this recipe had all ingredients I happened to have on hand after a trip to hatch nm where I picked up the roasted chilies. It was easy and more importantly it was wonderfully delicious!
I’ve made this recipe over and over and everyone loves it! I mean everyone! I used the whole mild canned peppers as you suggested, for ease. Wonderful easy recipe.
This recipe is a keeper!! I’ve made it so many times I thought I should finally comment. Roasting the peppers definitely adds the best flavor, but I’ve also used the canned chiles and it’s still wonderful! Can’t go wrong either way.
What to do with leftovers?There are no leftovers in our house! This recipes is so-o-o good!!
So easy to make whenever I think about making this dish I go through all of my recipes until I find the belly full recipe for chili rellenos. Is easy it’s just delicious and everybody loves it
So good! Made this tonight with a few changes bc recipes are a guide lol. I saw someone mentioned using sausage and I added a pound of deer sausage and a pound of ground turkey, a small can of jalapeños, and added some chili verde sauce before the egg mixture. Not sure how this effected it but I didn’t have any milk to I added an extra egg and used a cup of water.
I just put it in the oven and can’t wait to try it! ?
Found this a while ago and made it and loved it. Couldn’t find it again until today. It’s in the oven right now.
Love this recipe and all your recipes. Thank you!
This was a perfect recipe. I added a layer of sausage as well. I also combined canned and fresh roasted peppers I had on hand. Very adaptable and delicious
Excellent recipe! I made it exactly as written. It is a cinch to make and super-satisfying to eat. It is a keeper, so thank you very much.
This recipe produces a perfect egg mixture that turn out light. I use just mozzarella as the cheese and poblano peppers that I first blister in an air fryer (you can use an oven) and then peel. Just like chili rellenos – but easier and less fat. I top it with Pace salsa that I cook first either on the stove or microwave.
I’ve made this twice and really like it. The first time I used Jiffy cornbread mix, second time flour; both worked fine. The biggest change I made was with the milk. I used a large 28 ounce can of chilies, and when I drained it I discovered there was nearly a cup of liquid. This has lots of flavor so rather than throwing it away I mixed it with a can of evaporated milk. I thought the casserole was tasty but bland, so the second time I added a 4 ounce can of chopped jalapeños. This really upped the flavor and is what I will do from now on. Super easy and super delicious!
My entire family LOVED this!
LOVED this! I used half whole eggs and half just white eggs. Came out great.
I’ve made this many times! I usually have my own peppers or I buy them fresh from the store and roast them myself. I also add some Cotija cheese and a some small spots of cream cheese in the middle layer. I top it with mild green chili salsa the last 5 min of baking. Soooo good!!
Loved this – delicious and so easy.
So easy and delicious. Wifey wants it once a week now. glad I found BellyFull.
I’ve made this several times with fresh roasted peppers, canned, and frozen. Today it’s diced frozen Hatch (from Safeway), thaw and drain before using. I usually add some corn, onion or another crunchy veggie for texture but that’s just for fun. Today had a little sliced turkey breast that needed to be used so threw that it as well. This is a really versatile recipe. And yes, I used 5 eggs and 1 3/4 cup milk. I might reduce the milk a bit if using skim or 2%, but as written it’s fine. I do omit the salt and use sodium free baking powder because of medical diet needs, but there is enough salt in the cheese that no one notices the difference.
Made this two nights in a row last weekend and making it again this weekend. Blistered poblanos myself and used instead of canned.
Truly love this.
Hubby & I loved this…so easy!
My husband ordered a bunch of chilies from Hatch, NM and I was looking for some recipes to use the chilies in and found yours.. my family loves it so much!!
Delicious and easy way to serve a group
Made it many times now making it for more how do I increase for serving 10?
Can I use fresh jalapeños in this recipe?
As long as they’re roasted and peeled, it should be fine. You’ll need a lot of them, since they’re so small.
I added 1 lb ground beef, 1/2 chopped onion and 1/2 can jalapeños…yummy
Fantastic recipe. I’ve made it so many times.
Fantastic. Hardest part is getting lg can of Ortega chilies. I order from Amazon.
Can I prep this in the morning and cook later in the day?
Yes, that’s not a problem. Just keep it tightly covered in the refrigerator until you’re ready to bake.
VERY good
This recipe is has become part of my regular rotation. Even my mother-in-law, who lives with us, loves it … and she’s hard to please! No modifications for us—just top it off with some salsa.
I made this last year for a vegetarian friendly dinner party and it was wonderful, everyone loved it. But no dinner parties these covid19 days(daze). But I still want to make this just for me. So, I think I will make a 2/3rds recipe, chop the peppers and bake in a muffin tin, eat my fill and freeze the rest. Wish me luck!
Ooo, great idea, thanks! I’m making it for the first time today and will use Jiffy corn bread mix instead of flour. I also drained the can of chilies and was surprised to get about a cup of liquid. That contains a lot of the flavor so I added canned milk, also some cumin and frozen corn, otherwise unchanged. Will review after.
My family LOVED this casserole!! Great flavor! I did make one change. I used ROASTED Poblano peppers vs. canned peppers. I thought this added another level to this delicious recipe!!
Entire family when bonkers over this recipe – will go in my permanent binder. Thank you for sharing!
This so simple and so delicious. A recipe I plan on using again and again and again!
Easy, quick and excellent. loved it!
I’ve never made chili rellenos before but it’s one of my husband’s favorite Mexican dishes so I gave it a try. OMG, it was delicious! My husband couldn’t stop saying how yummy it was. Definitely a keeper recipe!! ?
Hi Amy,
Thanks for sharing this delicious recipe. I have made it several times and the family loves it. Does this work well for freezing? Have you (or any readers) tried preparing it and then freezing it before cooking?
Yep, instructions for freezing are included above the recipe card.
I freeze it all the time. As there is just the two of us-and one of our favorite meals…I bundle up the leftovers. I do take out of the freezer the day before we are doing to have, so it defrosts b
I make it large enough for 2 9″ square pans and freeze one after baking. I also add sliced olives to mine. I prefer using canned milk . This is a go to for me, we love it. At times I brush the top after baking with a bit of hot sauce.
Family favorite,! Very delicious and extremely easy to prepare .I make this often because it’s so tasty and it comes together so quickly. Some family members like freshly sliced (Hot) jalapeño so I add a few to one side and we’re all happy.
THANK YOU!!
This looks so yummy and I thought I can do this! Until the eggs were mentioned…?
I am allergic to eggs! I developed an allergy to eggs n milk in my 60s. Do you know what else to substitute?
Hi Felipa! That’s such a bummer! Unfortunately eggs are a major and critical ingredient in this recipe for it to turn out properly, sorry!
Have you tried eggs again i had a friend who was the same allergic but as she got older she tried to eat eggs and found out her body changed
Felipa, I grew up with a mother who was highly allergic to eggs and we learned to adapt quite well. So, although this particular recipe does require eggs, a local Mexican restaurant makes them without the eggs and covers them with a creamy salsa-like sauce. That does make it a different dish, it is quite tasty. You might try playing around with that idea.
We made this several times, love this receipe! I also added about a cup of shredded hash browns potatoes…just because. Turned out great!
I make a similar dish. I grow my own Anaheim peppers, roast them on the grill, then peal and clean them. I layer mine: peppers, meat, cheese, peppers, meat, cheese. I separate the eggs to whip up the whites to soft peaks, then fold in the yolks, milk, and flour mix. That’s how they do the batter for real chile relleños.
Your chili rellenos recipe sounds like what I had in mind. I am not sure about baking this recipe verses frying. Do you bake the dish after preparing it or do you lay it all out in a pan, pour the egg mixture over it and fry it like on big chili relleno? This is what I had in mine but I wanted to find out what you do since I believe that with your approach to whiping the whites and adding in egg mixture makes the relleno casserole taste closer to a single fried chili relleno.
Do eggs come out better like that cause ur baking
I used to make a similar casserole many years ago and had forgotten about it. I was trying to think of something for a potluck tonight and the idea popped back in my head. One change I used to make and I probably will make tonight is when layering the cheese and the peppers I would put a layer of sliced zucchini in as well.
Made 2 times in as many days! Yesterday for a potluck today for us. Used more Chile and cheese and a larger pan for the potluck … less Chile and cheese but same amount of eggs in the smaller pan for us today boy did it get puffy! Everyone at the potluck loved it and so do we so easy this will be a go to from now on but I will stick to the bigger pan
Make two pans, whatever your family will eat in one meal, plus lunch leftovers (fabulous re-heated next day!) in one pan, use other to freeze!!! My family adores this stuff, & now my grandkids are wanting a recipe for their own. Blessings!!!
This is SO freaking good! I use finely ground corn in meal in place of the flour because I like the corn element. THANK YOU for making chili rellenos so easy to enjoy at home!
Happy to hear it!
what is the nutritional value of this, esp. the total carbs? thanks
You can cheat even more and use six small cans of the pre diced chili peppers. Made it this morning using moms “secret” recipe. Use two cans per layer (I do three layers) and I use a small can of condensed milk for a richer flavor along with two tablespoons of butter diced over the three layers.
I never considered condensed milk! I’m lamenting the fact that I want now, but am out of milk!!! Thank you for saving my mouth a *huge* amount of grief & “bellyaching” ?!!! Blessings!!!
Did you use sweetened condensed milk or evaporated milk?
We use the diced chiles as well. And I add either cooked spicy sausage crumbles or ground beef flavored with taco seasoning. Makes it a good brunch or dinner option.
To make it keto I used HWC diluted with little water to equal 1 cup, 4 eggs and 1.5 T almond flour…it was delicious
what is hwc?
HWC to me when thinking Keto would be “heavy whipping cream”.
Lines the bottom of my casserole dish with roasted hot hatch chiles, topped that with cream cheese and a handful of extra sharp cheddar, then added a pound of Turkey and sauteed onions, then the egg mixture and more extra sharp cheddar. Will see how it turns out
I can’t wait to try this.
I may have missed it but what size casserole dish did you use? Was it a 9 x 13? Looks delicious.
3-quart is written in the directions, so yes.
Made this a few weeks ago and we loved it. Very light and perfect for summer dinner. My question is can I make this east in the day, refrigerate and bake for dinner?
Wondering why there is so much milk? 1-3/4 cups seems like overkill for 5 eggs.
I agree…1 3/4 cup milk seems like a lot. I wished someone had answered this question. One comment mentioned using 8 eggs!! And some said it didn’t set well…too much milk maybe?? Others used evaporated milk. I hesitate to use this recipe until someone verifies that 1 3/4 cup milk is correct.
Hi Pamela! I’ve made this recipe more times than I can count and it always comes out perfectly. Not sure why some have issues, but if you scroll, you’ll see that plenty of people have made it without any problem, and not modifying it in any way. Not quite sure how to reply to comments questioning the ingredients, when I know it doesn’t need to be adjusted. Thanks!
I added shredded chicken ! Amazing
Just add egg mixture before baking. I even prepar eggs & keep in fridge too. I add green onions to egg mixture!
I can’t buy canned whole chiles anywhere. I’ve checked all the grocery stores within a driveable distance. How would I prepare fresh anaheim or poblano chiles to make this casserole?
Roast in the oven on a cookie sheet . When they are done put in a bowl with a wet kitchen towel and wrap chilli in towel and let sweat for 15 to 20 minutes. Remove chilli and peel the skins off. Cut length wise and remove seeds and stem.
Does it have to be whole milk ? I only have almond milk.
I would not favor almond milk in this recipe, but you could try it.
I have used a plant based milk for this without issues as well as regular milk. I just can’t remember if it was almond or soy.
Roast them in the oven at 450 on a cookie sheet until the skin bubbles and starts to turn black. Let them cool and peel the skin off.
Roast them in a pan with a tiny bit of oil or if you have a gas range you can use tongs to hold it over the flame and roast until blackened. Let cool slightly then peel the blackened skins off. You can also try wrapping in a paper towel and microwave maybe 1 minute or 2, let it stand wrapped to steam it, let cool slightly and peel the skins off. After removing skins, cut length of pepper to pen and scrape out all the seeds and vein. You now have your pre diftend, peeled and seeded peppers ready for use.
I get mine at Cash and Carry, if you have a restaurant food supply place nearby, that is your best bet.
I low broil them ,then wrap in foil
to sweat the skin off.
I had to buy them online. WalMart had them with free shipping.
you can fire roast them, and then take the skin off.Its hatch chili season here in Texas. They are everywhere!!
Same here until I found them on Walmart.com. I ordered 6 cans along with some other hard to find spices and stuff. If you order 35.00 or more you get free shipping. It’s very easy for me to spend that amount on their web site…lol
I did find them but not in the big cans like I used to buy
I buy them at king Soopers (Kroger) in a big can.
Try where the sell pizza dough, they usually have fresh and frozen whole roasted chiles in a clear bag with a twisty tie. (I scoffed when first told this).
I like the idea of a green sauce instead of the tomatoes also, but cannot find a good recipe for tomatillo sauce. Anyone got any to offer I would love to check them out. They can be sent to llalainia@gmail.com
Thanx so much ahead of time.
This was delicious–you don’t need to make any modifications to it at all because it is delicious just the way it is. I used a large can of green chiles and it was exactly enough for the recipe.
The time it took to bake was just enough to make some tortillas (because this recipe has almost no carbs) to go with it. Had some for lunch the next day–even better the second day.
I made it per instructions but w 2% milk. Mine took longer than it said to get the eggs cooked and was watery. I drained each chili before using so not sure the problem.
Your oven may run colder than most. Get a simple oven temp thingy, hang it, (after pre-heating oven to say 350 degrees), then “bake” timer for 8-10 minutes. Open oven, check temperature on thingy (some help naming this thingy, please), & if it’s not 350, it means your oven is either hotter (higher temperature than 350 degrees) or cooler (less than 350 degrees). If either is true, adjust your time in oven or heat level. Remember to post it for reference, so family won’t have problems. HTH!!! Blessings!!!
It’s called an oven thermometer.
I mix eggs with evap milk, add layer of pimentos and black olives. No flour or baking powder…(GF) Added some cilantro, and cumin.
Been making this for many years. Serve with cheese crisps…..
oh that sounds delish!
Delicious! I had pepper jack on hand so used that instead of Monterey jack, I think it added a nice extra spiciness. I will try fresh chills next time. Thanks!
I’ve been looking for a recipe like this!
BTW… It’s “chile” with an “e” not “chili” that would be a different kind of deliciousness ?
I have some frozen whole green chiles from Hatch! I can’t wait to try this out!
Thanks for sharing ??
Oops… Not ??
That was supposed to be a heart! <3
Seems like you can add anything. I’d do a rotisserie chicken though.
I’ve had it with chicken………it is off the chain.
My family loved it. I did not use cheddar cheese, but all Monterey Jack. We are not black pepper fans. Next time I would not do the black pepper. It was a bit much. I loved the easy prep.
Can you use more than five eggs. Seems like you would want to do at least 8 eggs.
What are the macros for this meal for each serving
What is a macro?
I made this only I added 1 teaspoon of McCormick Mexican seasoning. But my casserole came out a little oily. But was still quite tasty.
Could you add shredded chicken to this?
Sure :)
Added shredded chicken, black beans and fresh corn off the cob.. Was delicious.
Uh uh. Chile is a country in South America.
Yes it is! But it is also the correct spelling for the chile pepper.
Oh, this looks delicious!!
We have made something like this for years – always very tasty. More often for dinner! But really good the next day, too.
With the ease of getting Hatch green chile peppers, why use canned? They are readily available (at least in the western half of US) in fall – around Labor Day. Pretty easy to roast – either in the oven, open flame on stove or barbecue. It will kick the recipe up a whole lot in flavor – MUCH better than canned.
And as a NM gal (lived there 35 years), I have never had a relleno with tomato sauce……hmmm? Green chile sauce, yes. A few diced tomatoes as garnish, yes. Red chile sauce even occasionally – green is my favorite.
THANK YOU! As a NM gal myself, I cringed when I read tomato sauce going on top of rellenos! Must be some weird adaptation for those that don’t readily have fresh chile in their state. Regardless, I look forward to trying this recipe!
Absolutely agree…green chili sauce! Better yet…CHRISTMAS! Bey you can’t guess where I live :) …
Rhonda and Val, in Mexico, you would not be served Chile Rellenos a dish that originated in Mexico, without a tomato sauce.
My mexican aunt used tomato sauce on her original Rellanos. But her coating was egg whites with flour, beat and then add yolks. Took a lot of time. This sounds great
This is a fantastic recipe and a great alternative to the real thing and so much less work. Healthier too.
Sure! Just make sure to roast them first, then remove the seeds and charred skin.
Really easy to roast and peel pablanos
Can I add ground beef to eat?
I would suggest Italian sausage over beef, but sure! Can’t see why not. Just cook it first.
May even chorizo.
I added cooked CHORIZO and it was off the hook!
You can do them on the stove top, directly over the flame, in the oven under the broiler, or on the grill, just turn them often until completely charred on all sides. Put them in a paper bag or a glass dish covered and let them rest a bit. When they are cool enough to handle rub the char off under running water, this will remove the skin. Remove the stems and seeds and you’re good to go!
Ok, where do I find these “peppers”? Are they in the “Mexican” aisle or are they in the aisle with the tomato aisle? When I look in the Mexican Aisle they have only the Jalapeño peppers in the can. Are those the peppers I use or is it something else. Would like to make these tonite!! Thank you!!
Hi Robin – they are with the other Mexican items. Ortega and Old El Paso are the most common brands found at Target, Walmart, and common grocery stores. They look like this – http://www.ortega.com/products/ortega-whole-green-chiles-_13143
If you can get fresh (or frozen) Hatch Chiles, you’re in for a major treat. Ive been doing this for years with these Chiles and never turned out a bad one.
I have made this for years (minus the baking powder). Love it! I serve with sour cream and salsa…
This is a great potluck dish. I prepare it the night before and cook it in the morning.
Frying anything kind of scares me, if I can have cheesy spicy heavenly chili rellenos WITHOUT frying…I’m into it! Plus everything tastes better in casserole form, I’m convinced.
The sauce doesn’t have to be tomato-y, in my experience. I’ve had it with ranchera, enchilada, crema…no es importa, como piensome!
Bad edit: it should say no es importa, ¡como me pienso!
All three of those toppings sound delicious.
I haven’t made this in years and forgot how easy it was to prepare with such delicious results. So surprised you remembered this meal.
I never forget the good stuff!
Have made this for years….great breakfast dish when we have company in. Sometimes I add bacon bits or sausage to it. Always a hit!
I just made this! I saw it last week and could not stop thinking about it. I looked at several recipes but this one hit me right. It is divine. My store had nothing but tiny cans of chopped green chilies that I did not want. I bought fresh peppers, blanched and sliced them up. I used about 5 large Cubanelle (I bought a couple of Poblano-but too hot to take to pot luck.) I got lucky with this ad-lib idea! I took 1/3 of everything out to make a separate little pan a little spicier for me, now I can’t stop eating it. Only change I would make next time, and there will be one, is to use a smaller pan, 2 quart seems like it would work and casserole would be thicker, maybe add a little garlic, and chili pepper. Other than that it is a tasty, quick, easy, not too many ingredient recipe & came out perfect. Thank you Amy