Easy Chili Relleno Casserole Recipe
User Reviews
4.7
Easy Chili Relleno Casserole Recipe
Description
Easy Chili Relleno Casserole assembles whole canned green chili peppers into layers in a baking dish, alternating with shredded cheddar and pepper jack cheeses. The casserole is finished by pouring a smooth batter made from milk, eggs, flour, salt, smoked paprika, and black pepper blended until uniform. Baking at 375°F for 40-50 minutes allows the batter to set, producing a golden-brown crust with a soft, custardy interior surrounding the chilies and melted cheese.
The casserole presents a mildly spicy, cheesy profile balanced by the batter’s creamy texture. The combination of sharp cheddar with pepper jack introduces subtle heat and flavor complexity. The use of canned green chilies simplifies preparation while providing authentic flavor and a tender bite.
This dish can be sliced and served as a main or side, great for casual meals or potlucks. It pairs well with fresh salads or as part of a Tex-Mex inspired meal.
After baking and cooling, store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or oven. For longer storage, freeze uncooked casseroles for up to three months and bake fresh when desired to preserve cheese melt quality.
Ingredients
- 1 (27-ounce) can green chili peppers whole
- 1½ cups milk
- 6 egg large
- ½ cup all-purpose flour
- 1 teaspoon kosher salt coarse
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ pound cheddar cheese grated
- ¼ pound pepper jack cheese grated
Instructions
- Preheat oven to 375°F.
- Split chilies lengthwise - no need to bother washing or removing seeds. Place half of the chilies in a 9x13-inch baking dish. Sprinkle with half of the shredded cheese. Repeat with another layer of chilies and the remaining cheese.
- Blend milk, eggs, flour, salt, paprika, and pepper in a blender until smooth. Pour over chilies and cheese.
- Bake for 40-50 minutes until set and golden brown on top. Remove from oven and slice to serve.
Notes
- Store cooled, baked casserole covered in the refrigerator for up to 4 days.
- Reheat leftovers in microwave or oven before serving.
- Freeze uncooked casserole for up to 3 months; bake fresh for best cheese melt and texture.
- Recipe is sourced from a family cookbook noted for its reliable results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 1005mg | 42% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 417mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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