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Two-Cheese Chiles Rellenos Casserole

A friend gave me this chili relleno casserole about 35 years ago. I’m often asked to bring it to potlucks. —Maggie Owen, Oceanside, California
  • Total Time
    Prep: 20 min. Bake: 40 min. + standing
  • Makes
    8 servings

Ingredients

  • 7 cans (4 ounces each) whole green chiles, drained
  • 3/4 pound Monterey Jack cheese, cut into strips
  • 1 cup shredded cheddar cheese
  • 5 large eggs
  • 1-1/4 cups milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce

Directions

  • Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers.
  • In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 each: 311 calories, 22g fat (14g saturated fat), 189mg cholesterol, 603mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 19g protein.

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