Chile Relleno Casserole

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Chile rellano casserole on a plate read to be eaten.

An oldie but a goodie, I took this classic Chile Relleno Casserole and improved it by roasting my own poblano chilies instead of using canned.

 Chile Relleno Casserole

Ingredients

  • 1 large can roasted whole green chiles (such as Ortega), drained and split open (or better, roast your own poblano peppers)
  • 1 pound shredded jack cheese
  • 1 pound shredded mild cheddar cheese
  • 6 large eggs
  • 1 (12 – ounce) can evaporated milk, (you can use reduced fat)
  • Salt and pepper, to taste

Method

Step 1

Heat oven to 350F.

Layer the chilies and the cheese in a casserole dish.

Mix together the milk and eggs, beat well; pour over chiles and cheese.

Bake 45 minutes. Allow to cool for 5 – 10 minutes before cutting.

Serve hot or warm

 

 

The Story Behind this classic Chile Relleno Casserole

A printer-friendly recipe card can be found at the bottom of this post

Christmas morning.  It was years before our son beat us up in the morning.  No seriously.  We would wake up about 8 o’clock and he would still be snoozing; so we’d do a “pile on” to get him going.  But once he was up…look out.  He was all over Christmas.  We would take our time, opening and sharing presents; drinking coffee, that turned into drinking a little champagne or sparkling wine and then making something for breakfast.  This easy and delicious Chile Relleno Casserole.

Now, while this recipe, as written,  is not an original LindySez recipe as it’s been around forever, it is a classic favorite, not only with our family but everyone I’ve ever fed it to.  And it’s great to take to a potluck!

 

Chili Relleno Casserole

 

I got the original recipe for Chile Relleno Casserole from a co-worker at Union Federal Savings. My co-worker, Addie Zinn worked at the bank for almost 20 years, in the new accounts department.  Addie had no ambitions to become a manager, supervisor or anyone in charge of anything. Except perhaps making the coffee. That’s what she loved most about her job; making the coffee.  And occasionally taking people to their safe deposit box.  Each day she would go to the supermarket at her lunchtime to see what she would have for dinner that night.  A very unusual thing to do, in the day. In a city. Where most all homes had refrigerators.

This is a favorite, not only with our family, but it’s great to take to a potluck!

Make-Ahead

This casserole can be assembled the day before.  Shred the cheese and layer it with the chiles.  Mix together the eggs and milk (keep in a separate container) and in the morning; heat the oven, pour the egg/milk mixture over the cheese in the casserole dish, pop it in the oven and go back to enjoying your Christmas morning until it’s done.

 

Chili Relleno Casserole

 

LindySez: I took this classic Chile Relleno Casserole and made it even better by roasting my own fresh poblano chiles.  If you have the time, I highly recommend it!

 

Chili relleno casserole on a Christmas table.

 

This casserole is a crowd pleaser and since it’s doable ahead it’s great for a brunch. I love serving it with bacon if making for a crowd try my oven-method of cooking bacon

Also excellent with a side of Polenta Muffins!

Yield: 8 servings

Chile Relleno Casserole

Chili relleno casserole on a Christmas table.

An oldie but a goodie, I took this classic Chile Relleno Casserole and improved it by roasting my own poblano chilies instead of using canned.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 large can roasted whole green chiles (such as Ortega), drained and split open (or better, roast your own poblano peppers)
  • 1 pound shredded jack cheese
  • 1 pound shredded mild cheddar cheese
  • 6 large eggs
  • 1 (12 – ounce) can evaporated milk, (you can use reduced-fat)
  • Salt and pepper, to taste

Instructions

Step 1

Heat oven to 350F. 

Starting with cheese, layer the chilies, and the cheese in a casserole dish. 

Mix together the milk and eggs, beat well; pour over chiles and cheese. 

Bake 45 minutes. Allow to cool for 5 – 10 minutes before cutting. 

Serve hot or warm

Notes

You can easily make this in advance. Put the cheese and peppers into the casserole dish, cover, and refrigerate. Beat the milk and eggs in a separate container. Pour over cheese and chiles just before you are ready to cook.


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Recipe Comments

  1. posted by Maureen on June 22, 2015

    Lovely! I love the chilies and the cheese too! I love adding spiciness to food so I really love this recipe! Yummy! πŸ™‚

      Reply
    • posted by LindySez on June 23, 2015

      One of my favorite oldie blast from the past recipes Maureen. Hope you enjoy it! Cheers Lindy

        Reply

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  • *Don't eat this everyday, but it's great for brunch when you are relaxing and don't care. It does have cheese ...

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