Chile Relleno Casserole


prep 0:30       total 1:30


10 servings



2 cans (7 oz. each) whole green chili peppers
3 cups sharp cheddar cheese
4 green onions, sliced
3 containers shredded mozzarella cheese
6 eggs
4 cups milk
3/4 cup all-purpose flour
1/4 tsp. salt
2 cans green chili salsa


Split chilies lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle cheddar cheese, green onions and 1-1/2 cups of the mozzarella cheese over chilies.

In a bowl beat eggs, milk, flour and salt together until smooth. Pour over chilies and cheese. Bake in a 325°F oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

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1 Recipe Reviews


tomb reviewed Chile Relleno Casserole on January 15, 2005

It was real good! I made it at work and it sold out. I think that I'll use some cheddar cheese next time.