I live in NM and used fresh Big Jim chiles instead of canned. It was harvest time so I had fresh roasted available. I made it twice the first time, I followed the recipe exactly except for substituting fresh for canned chiles and there was not enough batter to cover the rellenos. The second time I made it in an approximately 9x9 pan and with 3 chiles as a second layer. The batter completely covered the rellenos. I added the cheddar cheese topping half way through the baking and I would take it to any pot luck in NM.
Chili Relleno Casserole
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- 4 eggs
- 1/2 cup(s) flour
- 1/3 cup(s) milk
- 1/2 teaspoon(s) baking powder
- 10 canned green chilis whole
- 4 ounce(s) monteray jack cheese 10 cubes
- 1 cup(s) grated cheddar
- taco sauce or salsa
- 1. Butter a 1 1/2 qt. casserole and heat oven to 375.
- 2. Beat eggs, flour, milk and baking powder until smooth.
- 3. Wrap each chile around a cube of cheese and arrange in a single layer in the dish.
- 4. Pour egg mixture over chiles and sprinkle with cheddar.
- 5. Bake about 30 minutes, until the center is set, it is puffed and golden brown.
- Serve with warm taco sauce or salsa.
This recipe is a personal recipe added by Mandonan and has not been tested or endorsed by MyRecipes.
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Chili Relleno Casserole Recipe at a Glance
- COURSE: Breakfast/Brunch