Chili Relleno Casserole

Chili Relleno Casserole

  • Prep: 15 min
  • Cook Time: 1 hr
  • Total: 1 hr 15 min
  • Serving: Serves 8

Chile Relleno literally translates to “stuffed chili” in Spanish. A typical Mexican dish originating from the city of Puebla, this version layers the peppers with cheese into a casserole instead of stuffing them.


  • 3 cans whole green chilies, drained (7-oz)
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups mild cheddar cheese, shredded
  • 1-1/2 cups evaporated milk
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 4 large eggs
  • 1 can chili salsa (7-oz)


  1. Make a batter by mixing the flour, eggs, milk and salt together with a fork.
  2. Pour half the batter on the bottom of a 9 x 12-inch casserole dish. Next, layer the chilies on the batter followed by the shredded cheese. Pour remaining batter over cheese.
  3. Put dish in the oven and bake for 45 minutes.
  4. Remove from oven and pour salsa over the casserole. Bake an additional 15 minutes.
  5. Remove from oven and let stand for 5 minutes. Serve hot.


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