Chile Rellenos Casserole

"Great anytime--morning, noon or night! Posted for ZWT3."
Chile Rellenos Casserole created by Rita1652
Ready In:




  • Quarter the peppers and remove seeds, stems, and veins.
  • Immerse peppers into boiling water for 3 minutes; drain.
  • Invert peppers on paper towels to drain well.
  • Place the peppers in a well-greased 2-quart square baking dish.
  • Top with 1 cup of Pepper Jack cheese.
  • In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt.
  • Beat until smooth with a rotary beater.
  • Pour egg mixture over peppers and cheese.
  • Bake, uncovered, in a 450 degree F. oven about 15 minutes or until a knife inserted into egg mixture comes out clean.
  • Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts.
  • If desired, serve with picante sauce and sour cream.

Join The Conversation

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  1. Keee8698
    This was very tasty! The only thing I didn't like was how my peppers' skin hardened - I'm not sure why this happened. I used anaheim peppers from our garden and followed the recipe, except I used vegan Daiya cheddar, powdered egg substitute, and plain soymilk. My boyfriend loved it but I couldn't get over the hard pepper skin pieces that kept getting stuck in my teeth...
  2. MamaChigger
    Very disappointing. My peppers were awesome but the rest of it was just blah. So thin and flat. I am very disappointed that I wasted my peppers on this recipe.
  3. Pesto lover
    Easy and so good! DH had another piece after dessert. I quadrupled this and made it with 14 anaheim chilis I had from the garden. I doubled the cheese on top and put it into the oven for 5 minutes more to melt. I liked baking them, since it's a lot better than frying, which is so high calorie and such a production that I don't make them often. These I will make often. Thanks for sharing your recipe.
  4. irishrose75
    Very Good ;o) My DH loved it! The only thing I had to add was more egg mixture. Will make again!
  5. AnotherPrimate
    Easy to make, but I think the extra work to make the individual rellenos and to bake and peel the poblanos is worth it. Boiling them results in a canned-chile texture, and the egg doesn't stick to the chiles.



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