Pat's Chiles Rellenos Squares

"Pat M. brought these to my rughooker's semi-annual pot luck yesterday. I must say, I had more than my share. It was the best of this type of casserole/appetizer I have tried. Let stand for a few minutes to firm up and cut small for appetizers. May be served with Picante sauce on the side."
photo by ProudMamaT photo by ProudMamaT
photo by ProudMamaT
photo by ProudMamaT photo by ProudMamaT
Ready In:




  • Combine all ingredients, mixing well.
  • Pour into a 9 x 13-inch casserole dish.
  • Bake 50 to 60 minutes at 325°F.
  • Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.

Questions & Replies

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  1. My husband and I thought these were good. I put the tomatoes and black olives. And only used 1 lb of cheese. I thought 2 lbs was way too much. We put sirracha on top for some heat. Next time I am not gonna put the tomatoe on top. No need for it. Really eash reciepe. Thanks!!!
  2. not bad...but, i'm not tasting a chile definitely needs something else to add some zing
  3. Great dish! Easy to make and very tasty. I put the olives in and turned out delicious. My dad loves chile rellenos and loved these as well.
  4. I was looking for something to serve with my traditional #186079Enchilada Soup and saw this recipe. I made a trial run before the big Brunch on Christmas, and it was a hit! Can't wait to make it again. Awesome recipe. Thanks for sharing. ~V


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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