Total Time
Prep 20 mins
Cook 30 mins

This is from Sunset Casserole Cookbook.


  1. Cut a slit down the side of each chile and remove seeds and pith.
  2. Fold or stuff equal lamounts of cheese inside each chile.
  3. Arrange chiles side by side in a lightly buttered shallow 3-quart casserole or 9x13-inch baking dish.
  4. With an electric mixer, beat eggs until thick and foamy.
  5. Add milk, flour, and baking power; beat until mixture is smooth.
  6. Pour egg batter evenly over chiles and sprinkle with Cheddar cheese.
  7. Bake, uncovered, in a 375 degree F oven for about 30 minutes or until casserole is puffed and jiggles only slightly when gently shaken.
  8. Just before casserole is ready, heat marinara sauce to simmering and place in a small serving bowl.
  9. Quickly garnish hot casserole with olives and serve at once with marinara sauce.
Most Helpful

4 5

Easy and good. But I used 2 7-ounce cans of chiles, and I thought even then I could have used one more. The addition of marinara sauce to Mexican food was new to me, but it worked! Great!