Chili Rellenos Casserole

Chili Rellenos Casserole

Sure, here’s a recipe for Chili Rellenos Casserole:


  • 1 can (27 ounces) whole green chilies, drained
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salsa, sour cream, and sliced green onions for serving


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Slice the green chilies open lengthwise, remove the seeds, and lay them flat in the bottom of the prepared baking dish.
  3. Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese evenly over the chilies.
  4. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, cumin, garlic powder, onion powder, paprika, and cayenne pepper until smooth.

  1. Pour the egg mixture evenly over the cheese and chilies in the baking dish.
  2. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
  3. Bake in the preheated oven for 35 to 40 minutes, or until the casserole is set and the cheese is melted and bubbly.
  4. Remove from the oven and let it cool for a few minutes before serving.
  5. Serve slices of the Chili Rellenos Casserole with salsa, sour cream, and sliced green onions if desired.

Enjoy your Chili Rellenos Casserole!

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