Chili Rellenos Casserole


As most of you know I am a HUGE fan of Mexican food. I could eat it just about everyday. I restrain myself though because Kevin is not a lover of all things Mexican like me. I have to pace myself and sneak it in where I can.

When I was little my babysitter was from Mexico and she used to let me cook with her all of the time. Home made tortillas, refried beans, etc. As I grew up I lost most of her recipes (a fact that breaks my heart) but I remembered that my all time fave recipe was her Chili Rellenos. She did hers “omelet style”. They turn out so wonderful. Little pillows of egg whites filled with roasted green chilies and Monterrey jack cheese yummmmmm!

I haven’t made them in years, don’t ask me why. Then one day I was on Pintrest and saw a picture of a dish entitled “Chili Rellenos Casserole”. Well, you KNOW I clicked on that as fast as my little fingers would let me! The recipe is originally from Better Homes and Gardens but I of course made some changes (I can’t leave anything alone!). I used 6 instead of 2 peppers (uummm have I mentioned we like things spicy?) and doubled the rest of the recipe.

Miss picky Pants went back to school yesterday so she wasn’t here to give me any input (not like she would have tried it), but everyone else loved it. If you don’t like things too spicy you can reduce the amount of peppers, use Anaheim peppers instead of Poblano or Pasilla peppers, and use regular Montery jack cheese instead of the pepper jack.

Another reason I love this dish is because it is very versatile. I made it for dinner with taco rice, but you could make it for breakfast as well. You could add some fire roasted tomatoes, green onions, or top it with some sliced avocado. Anything that “speaks Mexican” to you would be great in this recipe

Chili Rellenos Casserole

6 fresh poblano/pasilla chile peppers or fresh Anaheim chile peppers
3 cups shredded pepper jack cheese
1 cup crumbled Cotija or queso fresco cheese
6 eggs lightly beaten
1/2 cup milk
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
Kosher salt

Preheat oven to 450 degrees F

Bring a large pot of water to boil. Salt the water.

Grease a 10 x 7 (or close to it) casserole dish. Quarter the chili peppers (or halve them if you can’t find the really large peppers), removing the stem, ribs, and seeds. Immerse the peppers in the boiling water for 3 minutes. Drain the peppers and invert them on a paper towel to continue to drain.

In a medium bowl, combine the eggs and the milk. Add the flour, baking soda, cayenne pepper, and salt. Beat with a hand mixer (or use an immersion blender) until smooth. 

Place the peppers in the casserole dish and top with the cheeses. Pour egg mixture over the peppers and cheese. Bake uncovered about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand 5 minutes before serving.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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