Chiles Rellenos Casserole

Posted by on Feb 17, 2014 | Comments Off on Chiles Rellenos Casserole


2 TBSP coconut oil
1 small onion, chopped
2 cloves garlic, minced or crushed
8 New Mexican green chiles cut in half lengthwise, stems / seeds removed and discarded
8 oz Monterey Jack cheese, cut into strips
High quality tortilla chips, crushed (I used blue chips this time)
enough freshly grated cheddar cheese to cover top of casserole (2 – 3 oz)
2 eggs
1/2 cup milk
1/4 tsp pure salt

  • Roast the peppers, let cool for a few minutes, and peel off their skin.
  • Saute the onion and garlic in the oil until soft and lightly browned, about 5 – 7 minutes.
  • Remove from heat and set aside.
  • Lay the chiles side by side in a coconut oil greased 9 x 13 inch casserole dish and lay the sliced Monterey Jack over the peppers.
  • Sprinkle with crushed tortilla chips and then the cheddar cheese.
  • Beat the eggs with milk and salt.
  • Add onion mixture to the eggs and carefully pour over the chiles.
  • Bake, uncovered for 35 minutes at 350 (or until casserole is lightly browned).
  • Remove from oven and let cool for 5 – 10 minutes before serving.



~  This modified method of preparing chiles rellenos is easier than the traditional method (where you would stuff and batter/fry each pepper individually), but equally delicious.

~  If you can’t get New Mexican green chilies, substitute 6 large poblanos (as I did this time – see photos) or 12 Italian long hot peppers.

~  If your family doesn’t like spicy, simply substitute mild peppers such as bell.  It won’t quite be chiles rellenos anymore, but it will still be yummy!

~  For photo instructions on how to roast peppers, click HERE.

~  Of course, a little salsa, sour cream, and/or guac on the side is a nice compliment to this dish, as is the cilantro-lime-rice I posted last week.

~  You can add ground beef to this casserole as well if you’d like.  Simply saute it with seasoning and layer it over the peppers.

~  Adapted from “Chile Pepper”.  I have changed the recipe substantially.  An important side note:  The method in the book (which I followed the first time I made this) suggests roasting the peppers whole, then slitting and deseeding afterward.  I must say… What an unnecessary nightmare!  I’ve always seeded my bell peppers before roasting, and I will continue roasting my poblanos the same way.  The second time I made this, it took a fraction of the time to seed the peppers and there was a lot less huffing and puffing  =)


1.  Layer the roasted/peeled peppers in your baking dish.



2.  Layer the sliced Monterey Jack cheese.



3.  Layer the crushed tortilla chips (I used blue chips this time).



4.  Sprinkle a layer of shredded cheddar over the top.



5.  Beat the eggs with milk and salt, and stir in the cooked onion/garlic mixture.



6.  Evenly distribute the egg/onion mixture over the casserole and bake.



7.  Remove from oven and let rest 5 – 10 minutes before serving.


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