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Chile Relleno Casserole
  • 3 7-oz cans whole green chiles, drained well
  • 8 oz monterey jack cheese
  • 5 eggs
  • ¼ carbquik
  • ½ cup heavy cream
  • salt & pepper, other seasoning as desired
  • taco meat or rotisserie chicken (optional)
  • 4 oz cheddar cheese, shredded
  1. Grease an 8x8" baking pan.
  2. Cut cheese into enough slices to fill each pepper
  3. Place a block of cheese in each pepper
  4. Arrange half of the chiles in the bottom of the baking pan, in a single layer.
  5. Beat the eggs, cream and salt well. Pour evenly over the chiles. (add meat if desired)
  6. Bake at 375º for 25 minutes, remove
  7. Top with the cheddar cheese.
  8. Put back in oven for 10 more minutes
  9. Let stand 10 minutes before cutting.

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