Skip to Content

Chili Relleno Casserole

Sharing is caring!

I’ve shared my love of Chili Rellenos’. I always try to making them traditionally, but sometimes there just isn’t a lot of time to do that. When that’s the case… I go for the next best thing. Chili Relleno casserole.

I found this recipe in a little “church” cookbook my Sister-in-law had. (We like to go through each others congregations cookbooks! lol)  It sounded simple and delicious… so I copied it down and made it!

*As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Thank you for your support!

Chili Relleno Casserole in a casserole dish

 

It was love at first bite! This is a GREAT substitution when you want chili Rellenos’, but want a quick dinner cause you’ve had a long day, and you’re walking around the house like the walking dead! (Can someone please explain to me the fascination with that program? When I see it I feel like I’m watching home movies of the first 20 years of my motherhood journey!)

I love a recipe that is quick and delicious! I’ve said that before and I’ll say it again. Especially during the summer when I’m so busy with so many projects. This also makes a wonderful brunch casserole! That said…I think all Mom’s love breakfast for dinner! So which every meal you choose to serve this at…you can’t go wrong.

Let me show you how easy this casserole is to make…

How To Make Chili Relleno Casserole

First drain and seed your peppers. You can buy canned whole green peppers, or you can roast either Anaheim peppers or poblano peppers. My personal favorite are poblano’s however it is more work to roast them and then skin them. So I leave it to you to decide. If you’re looking for ease go the canned route. It will still be amazingly delicious!

Tip: The heat comes from those pesky little seeds! Don’t want all that heat…get rid of those little burning bits! (However if your “heat” is coming from menopause…you’re on your own sister! I’ve got enough of that myself! lol)

Anaheim Peppers draining on paper towels and cheese sticks to stuff in peppers

Next stuff your peppers with Monterey jack cheese slices. Don’t worry if the sides tear… just roll the pepper really tight around that cheese stick. It will be fine for this casserole. It’s pretty forgiving. In fact this is a great beginners recipe.

Peppers stuffed with Cheese

Place your stuffed peppers in a greased 10x6x2 baking dish.

In a medium-sized bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. It’s okay if there are a few tiny lumps. I’ve found it’s almost impossible to get this batter perfectly smooth.

Pour the batter over the peppers in the baking dish. Sprinkle with cheese.

Adding egg mixture to stuffed peppers topped with cheese in a casserole dish

Place in a preheated 350° oven for 30 minutes until golden brown and center is cooked.

Chili Relleno Casserole fresh out of the oven

Cut into squares and serve with sour cream and salsa!

Is there seriously anything better than that melted cheese oozing out of the chili pepper? Well…there might be if it pulls up in the publishers clearing house van…but after 20 years of waiting for THAT to happen…I’ll keep my money on this!

dinner plate loaded with chili relleno casserole and salsa

I made this casserole when our son was home from school to go with the chicken taquito’s he wanted. I also made another family favorite…Fried cheesy crunchy quesadillas’!

 When I was growing up there was a Mexican restaurant my parents went to in California and they would bring home this delightful treat for us!

I started making them for special Mexican dinner nights… now they are my kids favorite. All I do is fry a flour tortilla in oil until golden and crispy.

Drain and place on a baking sheet…cover the tortilla in grated cheese and pop in a hot oven for about 5 minutes. Then cut them into wedges like a pizza.

Plate full of Mexican food including chili relleno casserole

There ya have it. A quick easy dinner for the family. Even if the “little’s” at your nest don’t like the Chili Relleno Casserole they will love that crunchy cheesy Quesadilla! Top it off with some refried beans and they’ll have a “Mexican Pizza”.  YUM!

Have left overs? No problem…the next morning slice up a square of chili relleno casserole, place it inside a flour tortilla, heat it up, and you have a quick easy breakfast burrito!

My husband loves this casserole as much as I do! In fact everyone loves this casserole. So be sure to give it a try at your Nest.

If you liked this recipe you may also like these other Mexican Dish Recipes

Remember to sign-up for my weekly newsletter and follow me on Instagram, Facebook, and Pinterest.

Have a GREAT weekend!

Norine's Nest Signature
Yield: 8 servings

Chili Relleno Casserole

Chili Relleno Casserole

When making traditional Chili Relleno's isn't in the time budget...this Chili Relleno Casserole is a great stand in! Jam packed with flavor and easy to make this is a delicious dish.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 12 oz. can whole green chili peppers
  • 6 oz. Monterey Jack Cheese
  • 4 beaten eggs
  • 1/3 cup milk
  • 1/2 cup Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup shredded cheddar cheese

Instructions

  1. Drain and seed peppers. Cut Monterey Cheese into long cheese sticks that will fit inside peppers. If pepper tears wrap pepper around each strip of cheese.
  2. Place in a greased 10x6x2 baking dish.
  3. In a medium bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish.
  4. Sprinkle with grated cheese.
  5. Bake in preheated 350° oven for 30 until golden and center is baked.
  6. Cut into squares and serve.
  7. Top with Sour Cream and Salsa

Nutrition Information:

Yield:

8 servings

Serving Size:

1 square

Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 440mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 14g

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kathryn

Wednesday 29th of December 2021

Norine, I just found this recipe and am excited to make it tomorrow for dinner. It's snowy out and I think it's going to be the best comfort food for the winter. My plan is to use the chopped green chilis I have rather than stuffing the chilies because I'm all about instant gratification. I'll let you know how it turns out! BTW, I like the way you write, I usually bypass the narrative, but yours is short enough and super funny. Thank you!

norine@norinesnest.com

Monday 3rd of January 2022

Hi Kathryn! I'm anxious to hear how it turned out with the chopped green chilis? Thank you for your sweet compliment. I love sharing in a light-hearted way. I hope you have a wonderful New Year and stop back by again soon! Norine

Beanö

Wednesday 1st of December 2021

Outstanding sweet-heart. I’m a Mexican food maniac! Hence with my name being “ Beano”, how could it b otherwise. Thanx so much for this - and yer humor is * off the chart *. Thanx again !!!

norine@norinesnest.com

Wednesday 1st of December 2021

Hi! Thank for stopping by and sharing with me. You brightened my day! I'm right there with you with the Mexican Food! Maybe I need a name change? Hmmmm? lol Have a GREAT week! Come Back Again Soon! Norine

Katt🐈‍⬛

Monday 21st of June 2021

I like using the string cheese inside the Chile's, less mess( I am def messy enough in the kitchen!🤪 ), and a little salsa in the bottom of the dish...Good recipe, and it does make great breakfast like you say, in a flour tortilla, next a.m.!

norine@norinesnest.com

Tuesday 22nd of June 2021

Hi Katt! Great suggestions! Thanks for stopping by and sharing. Love your ideas! Come back soon! Norine

CHERYL G FULLER

Saturday 26th of December 2020

Can this be made the night before?

norine@norinesnest.com

Monday 28th of December 2020

Hi Cheryl, It can be made the night before and reheated. It reheats beautifully. You can also just make it up and refrigerate it and bake it the next morning. Hope that helps answer your questions. Have a wonderful New Year. Norine

Carol

Monday 12th of October 2020

Hi Norine, Ever since finding your recipe (this morning lol) I’ve been excited to make this chili relleno casserole. I already had fresh Anaheim chili’s. I roasted them and when deseeding and peeling they totally fell apart. Not a problem! I just wrapped them around my mozzarella sticks It is not “if” your peppers fall apart, it’s ‘when’. Next time I will try the canned version. I’m type 2 diabetic so instead of using regular white flour, I used flax seed flour, less carbs. It’s in the oven now and it seems to be rising just fine and it smells divine. Just came out of the oven. My first comment was OMG!!! I will post a pic.

norine@norinesnest.com

Tuesday 13th of October 2020

Hi Carol! I'm so glad you like this recipe and I love your adjustments to fit your dietary needs. That's fantastic. Hope you enjoyed this recipe and I hope you'll come back again soon! Have a GREAT day and thanks so much for stopping by and visiting today. Happy Nesting! Norine

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe