Chile Relleno Casserole

Total Time
55mins
Prep 15 mins
Cook 40 mins

Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

Ingredients Nutrition

Directions

  1. In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
  2. Add onion and garlic; cook until onion is tender.
  3. Drain well, as chorizo is quite greasy.
  4. Cut the chilies into strips length-wise.
  5. Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
  6. Add browned meat mixture then top with remaining chilies; set aside.
  7. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
  8. Pour egg mixture over casserole.
  9. Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
  10. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
  11. Let stand for 5 minutes before serving.
Most Helpful

2 5

I'm not a fan :( I was really expecting this to taste like chile relleno, but it really just tastes like a quiche, and the chile flavors disappear in all those eggs. maybe using more chiles and less eggs would help...

5 5

Maybe this will be helpful. I happen to know that Monterey Jack Cheese is what the Mexican Restaurant uses. Could somebody submit a photo for this recipe?

Great recipe and oh so easy and quick to fix. Great flavors and served with sour cream and a good salsa plus salad is just a great meal. Thanks for a really flavorful recipe. Marty from Michigan