Chile Relleno Casserole

"a great family pleaser without the frying!"
 
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photo by Yolanda G. photo by Yolanda G.
photo by Yolanda G.
photo by rothiii photo by rothiii
photo by Yolanda G. photo by Yolanda G.
photo by Ray A. photo by Ray A.
Ready In:
1hr 10mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Mix the milk, eggs, salt,pepper,and flour.
  • Spray a pan (9x13) with a nonstick cooking spray.
  • layer chilies, then the mixture made in step 1, then the cheese.
  • Continue this order until you run our of ingredients and put EXTRA cheese on the top!
  • Bake at 350 degrees for about 50 minutes.
  • Allow about 10 minutes before serving!

Questions & Replies

  1. I am allergic to egg yolk…how would this be made with egg whites? Thanks much:)
     
  2. how much salt and pepper are used in this recipe?
     
  3. if i want to freeze this casserole....should i cook it first then freeze it; or, freeze it and then cook it when ready to eat? thanks...bjb
     
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Reviews

  1. Excellent texture. I spiced it up with garlic, cumin and chili powder in the milk mixture and it was more to my tast.
     
  2. This recipe is wonderful and it touched my life in a very special way. Recently I went to Chicago to visit my Uncle, who is ill with multiple myloma. At dinner one evening, we were discussing Mexican food, and I mentioned one of the foods I enjoy, but had not yet attempted to make, was Chili Relleno. My Uncle, who is from Mexico, mentioned he had eaten a chile relleno casserole at a pot luck at work once, and wondered if one could find the recipe on the internet. Well, I looked and found this recipe. Needless to say, I was nervous to make something for the first time for someone else. However, this recipe was easy to make, and delicious! However, the best part about it was I made my Uncle HAPPY and he ENJOYED it immensely!
     
  3. My family loved this casserole. I have made this several times already. Very easy to make. Taste just as good as my mom's chile rellano's with out all the hard work, and better yet "No Frying". I used two can's of chiles. I opened the chiles, took out any seeds, and dryed them with a paper towel to get rid of excess moisture. When casserole was done I topped each serving with my mom's chile rellano sauce and it was perfect. I miss my mom and this brought back wonderful memories of her. It has become a family favorite.
     
  4. This casserole recipe is the best I have ever used. I made this with fresh roasted poblano chiles and got 3 layers into a 9x9 dish. Of course, the peppers are the star of any chile relleno and the batter was mild enough to let the peppers sing to me. This dish goes into my tried and true book. Thank you so much for sharing this stunning dish.
     
  5. This was a big hit for the Cinco de Mayo festivities at our house. My grocery store didn't have the whole canned peppers, so we did the char/steam/scrape thing with about 4 fresh bell peppers, which worked fine. Thanks for posting!
     
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Tweaks

  1. I had to use >24 oz. of chilis to get any coverage. That allowed for 3 chilis per layer.
     
  2. casserole dish. Add a layer of cheese, completely covering the chilies. Add another layer of chilies. Set aside. For the Batter: 1/2 cup milk (or half-and-half) 1/2 cup all-purpose flour 1 egg, beaten 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1/2 tsp extra-light olive oil For the final Topping: 1 (8 oz) pkg Mexican Style Blend shredded cheese Preheat oven to 300 degrees. In a medium bowl, whisk together all batter ingredients. Spoon over chili/cheese/chili layers and spread out to cover. Bake at 300 for 30 minutes and remove from oven. Spread prepared Tomato Jalapeño Sauce over cooked batter. Sprinkle with Mexican Style Blend shredded cheese, and return to oven. Bake an additional 30 minutes. Let stand 5-10 minutes before serving.
     

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