Chile Relleno Casserole – A Potluck Favorite


I remember eating this delicious Chile Relleno Casserole as a kid. My parents would make it and bring it to our Taylor family get togethers. Those were good times and really good food. This recipe was passed into the family from our neighbors The Regans, and was modified into this delicious family Potluck Favorite. This Chile Relleno Casserole, will give you all the flavor of fried chile relleno without all the extra grease and fat.

I have made this often over the years and turn to this dish for its simplicity and crowd pleasing abilities. You can assemble it ahead of time, refrigerate and then just pop it in the oven. We serve it here in Texas breakfast burrito style, and sometimes we like to do it up fiesta style with beans, Mexican rice, good pico de gallo and sour cream. It’s perfect just on it’s own, any way you slice it.

Psss. This is the debut recipe with my new camera. Tell me what you think….

You need:

1 large can of Whole Green Chiles, 1 lb. Monterey Jack cheese and 1 lb. Sharp Cheddar cheese grated.

I use the big can of Hatch (available here in Texas) but any brand’ll do.

¼ cup milk

4 Tablespoons flour, ½ teaspoon baking powder, a pinch of salt & pepper and

1 dozen eggs – 8 whole, 4 whites.

I usually do a combo of the eggs, depending on what mood I’m in (and if I’ve got egg whites in the fridge.) Today I used 7 whole eggs and 5 whites. I have found, it turns out great no matter what. Happy days indeed!

That’s it on the ingredients. Pretty damn simple. And that’s the way I like it.

Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

In a 9×13 glass Pyrex casserole dish start layering; start with the chiles and then cheeses.

Layer in two to three layers- chiles then cheeses, chiles then cheeses. I did two layers.

Top it off with the cheese. Set aside.

In a large mixing bowl crack the eggs

Keep crack’n. I do the one handed crack.

Always crack’n myself up. Heehee.

Now pour in the milk,

Look at those cool milk swirls

add flour

baking soda

and that pinch of salt and pepper.

Got it? Good.

In a large mixing bowl, blend the egg mixture up

Pour the blended ingredients over the chile & cheese mixture.

Now it’s ready for the oven – preheat oven to 325° and bake for 50 – 60 minutes.

Take it out of the oven and begin drooling. Let it set up for 10-15 before cutting.
Set timer & walk away. You can do it.

Chile Relleno Casserole on a warm tortilla and calling for me.

Robyn, oh,

ROBYN…

but wait – I must first pile on homemade pico de gallo and sour cream.
Okay, now a taste.

Before the bite

After the bite

Burrito Style all the way baby!

Printable Recipe Printable Recipe

Chile Relleno Casserole – A Potluck Favorite (a Taylor family recipe)

1 large can of Whole Green Chile’s, 27 oz. ~OR~ 6 – 4 oz. cans
Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

1 lb Monterey Jack cheese
1 lb Sharp Cheddar cheese
Grate the cheeses. Set aside.

In a 9×13 glass Pyrex casserole dish, start with a layer of chiles and then with a layer of cheeses, repeat. Layer in two to three layers. I did two layers. Set aside.

Add the following ingredients into a large mixing bowl:
1 dozen eggs – 8 whole, 4 whites
¼ cup milk
4 Tablespoons flour
½ teaspoon baking powder
A pinch of salt and pepper
Blend the egg mixture using an electric mixer on medium speed until it is nice and creamy. Pour the blended ingredients over the chile & cheese.

Bake in a preheated 325° oven for 50 – 60 minutes. Let it set up for 10-15 minutes before cutting.

¡Disfrutar! = Enjoy!

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