Chile Relleno Casserole

Total Time
15 mins
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.

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  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