Chiles Relleno Casserole

Serves 8

Ready In: 1 hour


Hot Whole Frozen Hatch Green Chiles - thawed

1 1/2 cups finely shredded Monterey Jack cheese

6 large whole eggs

1 cup milk

1/4 cup all-purpose flour

1 teaspoon Kosher salt

1 teaspoon smoked paprika

Freshly ground black pepper - several turns or 1/4 teaspoon 

Relleno Sauce - see below


1. Preheat oven to 350 degrees F

2. Cut stems from chiles and open to lay flat. Remove seeds and as much of the ribs as possible without tearing the chile. 

3. Divide cheese evenly among chiles - this will depend on the size of the chile, they each vary. Roll up and set into a greased baking dish (9x11 works well) seam side down. Repeat with each chile.

4. Blend together eggs, milk, flour, salt, pepper and paprika until smooth. Pour over chiles.

5. bake for 30-35 minutes or until puffy and just beginning to brown on top.

6. Let stand for 15 minutes before cutting into squares.


Relleno Sauce


1 (28 ounce) can whole tomatoes

1 cup chopped Spanish or sweet onion

2 large cloves garlic

1 cup water


1. Put ingredients into a blender and puree until smooth.

2. Pour into a saucepan and cook over low heat for 30 minutes.

3. Serve hot with chiles relleno or chiles relleno casserole.

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