1/2 Photos of Chile Relleno Casserole
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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Units: US | Metric
- 226.79 g ground beef
- 226.79 g chorizo sausage (spicy Mexican sausage)
- 236.59 ml chopped onion
- 3 garlic cloves, crushed, minced, to taste
- 2 (226.79 g) can whole mild green chilies, drained & seeds removed
- 473.18 ml shredded cheddar cheese or 473.18 ml Mexican blend cheese, divided
- 4 eggs
- 59.14 ml flour
- 354.88 ml milk
- 2.46 ml salt
- 0.25 ml Tabasco sauce or 0.25 ml cayenne pepper
- 1In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
- 2Add onion and garlic; cook until onion is tender.
- 3Drain well, as chorizo is quite greasy.
- 4Cut the chilies into strips length-wise.
- 5Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
- 6Add browned meat mixture then top with remaining chilies; set aside.
- 7Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
- 8Pour egg mixture over casserole.
- 9Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
- 10Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
- 11Let stand for 5 minutes before serving.
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Nutritional Facts for Chile Relleno Casserole
Serving Size: 1 (279 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 531.9
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 18.0 g
- Cholesterol 231.1 mg
- Sodium 1446.1 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 1.1 g
- Sugars 2.6 g
- Protein 32.9 g