Chili Relleno Casserole

I’ve shared my love of Chili Relleno’s. 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!

It was love at first bite! This is a GREAT substitution when you want chili relleno’s, 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…

First drain and seed your peppers. You can buy canned whole green peppers, or you can roast either Anaheim peppers or pablano peppers. My personal favorite are pablano’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)

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.

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.

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

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!

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 quesadilla’s!  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.

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.

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Have a GREAT weekend!

 

 

 

 

 

 

Chili Relleno Casserole
Chili Relleno Casserole
Norine Rogers

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.


  • 12 oz. 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

  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

Prep Time: 15 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1 square
https://www.norinesnest.com/chili-relleno-casserole/

14 COMMENTS

  1. Alison's Allspice | 30th Jun 17

    I love chili rellenos, this casserole looks so easy to make, and delicious!

    • norine@norinesnest.com | 3rd Jul 17

      Hi Alison!
      Thanks so much! It is super easy to make and so yummy! One of my very favorite dishes. Hope you love it as much as I do.
      Thanks for stopping by my nest. Have a wonderful Holiday. 🙂
      ~Norine

  2. Carole Cummings | 7th Jan 18

    Do you think this casserole be frozen and cooked later? I’m looking for breakfast casseroles I can freeze for when company comes.

    • norine@norinesnest.com | 8th Jan 18

      Hi Carole!
      I personally would not freeze this casserole. Because it is a light egg batter that covers the peppers it doesn’t freeze well. I’m so sorry. I really wish I could tell it I’d do it…but I wouldn’t. I do think my other breakfast casserole with the potatoes and egg mixture would freeze well after baking it. Not really the answer you are looking for, but I hope it helps some how.
      Thanks so much for stopping by. I really appreciate it. Hope you have a GREAT week.
      Happy Nesting!
      ~Norine

  3. Wmom23 | 12th Jan 18

    Where do you get canned peppers? I can’t find them in the northeast, so I roasted some Aneheim peppers – not a good idea, they fell apart, but I couldn’t see putting raw peppers in this because I felt like they wouldn’t cook long enough and they would still be crunchy.

    • norine@norinesnest.com | 12th Jan 18

      Hi!
      I’ve found them at Wal-mart and Krogers in the Mexican food isle. Right next to the chopped peppers. I have roasted my own before too. Little secret I found out recently…not as good as if you can “stuff” them…but you can cut the peppers open and lay them flat…then lay a layer of cheese, more cut peppers on top and then the egg batter over the entire thing. Like I said it isn’t as good as the original…but I’ve had peppers fall apart on me before too and I didn’t want to waste them. Kroger generally has a large can of these peppers…more than you need for this recipe so I freeze the leftover.
      Hope this helps. I hate when friends have an issue finding ingredients to my recipes. I’m so sorry. Let me know if I can be of any more help.
      Happy Nesting and Have a Great weekend.
      ~Norine

  4. Wmom23 | 19th Jan 18

    Hi, I used the peppers as they were and sort of wrapped them around the cheese (I used Monterey Jack cheese sticks), then covered with the mixture (cut in half since I had smaller amount of peppers). It tasted really good, and DH and DD1 liked it very much. We don’t have Kroger’s around here. We do have Wal-Mart, but I don’t shop there. Is it the Kroger’s brand? Or another name brand? Maybe I could mail order from Amazon.

    In the meantime, I’m going to attempt it with fresh peppers, but just oven roast them for a while before stuffing them. My mom suggested I could blanch them also, but I’m going to try the roasting because I’m more familiar with it.

    Thansks!

    • norine@norinesnest.com | 20th Jan 18

      Hi!
      I’m so glad it worked for you! The brand I get at Kroger’s/Smith’s is Ortega…but I found the other kind I purchase and it’s called Las Palmas. Truly it’s just as great with fresh roasted!
      I’m ready to come over for dinner now! lol Thanks so much for sharing with me! I love hearing back from my Nest Friends.
      Happy Nesting!
      Norine

  5. Ted | 26th Feb 18

    We do a version of this two ways vegetarian and a meat one. We grow green chilies, fire roast then vacuum seal. Easy to grow had a bumper crop of 35 bushel a couple of years ago we are still eating. Our version is like a lasagna in layers double layer of chilies on the bottom then the meat then cheese then frothy (weak peaks) egg whites start a new layer. We use ground beef, onion with fresh toasted cumin seeds we grind, garlic, Mexican oregano. Not as easy as yours which I will try. If you grow your own chilies leave the skin on for freezing and vacuum seal. When thawed at the sink with strainer to catch skin and seed break at top while a little water runs over the chilie, skin and seeds are easy to remove. It takes between 50 and 75 peppers for a large casserole. Left over peppers chop and serve with tortilla chips.

    • norine@norinesnest.com | 26th Feb 18

      Hi Ted!
      Wow! Your casserole with meat sounds wonderful! Thanks so much for sharing with me. I’ve got to try that. I also really appreciate your tip with freezing the peppers. I do grow my own and I usually roast them, peel them, remove the seeds and then vacuum seal them. I’m LOVING your process so much more than mine. Also…35 bushel!!! Your thumbs must extra green! So impressive! I really appreciate you stopping by and sharing with me. I’m actually wondering now that we are on the topic…if I could just stuff my peppers with shredded roast beef or pork and the cheese. Hmmmm…now you have me thinking! lol Thanks again so much. I hope you have a GREAT week.
      ~Norine

  6. Ted | 27th Feb 18

    The ratio of meat to onion is 1 to 1 saute onion then add garlic wait for the nutty aroma add meat and cook together with spices, then set aside for the layers. I set the oven at 400 for 15 minutes, then reduce to 350 until it bubbles around the edges or thermometer is at 200 internal temp. We grow a garden for preservation something always has a great year. Last year it was basil 20 quarts of pesto in the freezer (do not freeze with cheese add after thawing). Have a great day.

    • norine@norinesnest.com | 1st Mar 18

      Thank You Ted! I appreciate all the tips and helpful hints. I know my readers do too! Have a great week.
      ~Norine

  7. Nancy | 23rd Jun 18

    Love this recipe! I have made it several times now with all kinds of peppers. If I ever lost this recipe, I think I would freak out… I will be passing this along to my kids.

    • norine@norinesnest.com | 27th Jun 18

      Hi Nancy!
      I loved reading this post! It made me smile. I love that you’ve used all kinds of peppers. I hope you never lose it either, but if you do…I’ll be here! Love that you’ll be passing it along to your kids. Now I’m craving it…lol. Thanks SO much for bringing a smile to my face and taking the time to share with me. Have a GREAT week!
      Happy Nesting!
      ~Norine

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