Tuesday, October 18, 2011

Chili Rellenos Casserole

Chili Rellenos is one of my husband's most favorite food (and I must admit it is one of my fav's too!) 
Awhile back a friend of mine gave me this recipe:

Chili Rellenos Casserole
Prep 20 minutes / Bake 15 minutes / Stand 5 minutes

2 large fresh chili peppers**
1 cup shredded Monterey Jack cheese with jalapeño peppers, or Mexican blend cheese
3 beaten eggs
1/4 cup milk
1/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp cayenne pepper
1/8 tsp salt
1/2 cup shredded cheese (same as above)
      Picante' Sauce (optional)
      Sour Cream (optional)

1) Quarter the peppers and remove the seeds, stems, and veins.  (The seeds, stems, and veins are what make the peppers HOTter).  Immerse peppers into boiling water for 3 minutes; drain.  Invert peppers on paper towels and drain well.

2) Place the peppers in a well greased 2-qt square baking dish.  Top with 1 cup cheese.

3) In medium bowl combine eggs and milk.  Add flour, baking powder, cayenne pepper and salt.  Beat until smooth with a rotary beater (or whisk).  Pour egg mixture over peppers and cheese.

4) Bake uncovered in a 450 degree oven about 15 minutes or until a knife inserted into the egg mixture comes out clean.  Sprinkle remaining 1/2 cup cheese on top.  Let stand about 5 minutes or until cheese melts.  (I generally leave mine in the turned off warm oven to melt the cheese).

**Peppers to buy:
Poblano Chili Peppers -or- Anaheim Chili Peppers -or- Pasilla Chili Peppers -or- Green Bell Peppers (for those that want absolutely NO HEAT what-so-ever).

My husband and I thought this was good... well so-so good.  We both thought it could use more peppers.

The other day I purchased a couple of bags of freshly roasted chilies at the local supermarket.  (They were selling sandwich zip-lock bags for $5 each as a fund raiser for breast cancer).  

I had used one bag in an aioli recipe and had one bag left over... I decided to make this recipe with it!
Only... I changed it up a bit...

I removed the seeds, stems, and veins (don't want it so hot I can't eat it!)
  • I then cut up the peppers into bite sized pieces.

I decided to bake this in a 9x13 dish, so I basically doubled the recipe.
  • Instead of the flour I used polenta (cornmeal).  (For those with gluten intolerances this allows you to eat this... unfortunately if you also have egg and milk allergies I did not remove those issues with these adjustments.) I used a full cup of polenta... this is more than "double" the recipe.
  • I left out the cayenne pepper and salt
  • I sprayed the pan with Pam prior to pouring it all in the pan to bake it
Other than that I followed the above recipe... Well... except for exact amounts... I'm not good at measuring, I follow a recipe as a "guide" only.  :)  (I mixed it all up into one bowl and then poured it into the pan for baking)

OH MY!!!  My husband and I both think these changes truly *MAKE* the recipe!!

I'd invite you over for a bite... but there's only one small piece left!  And... I think I'm having that for lunch tomorrow!

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  1. WOW! That looks sooooo fantastic! My hubby would love if I made that! Thanks for sharing the recipe!

  2. It is SUPER delicious... especially with the changes I made!


  3. Wow - this sounds great! I have never made a chili Rellenos but might give it a whirl now!

  4. I wish my husband was here so I could try this recipe out for him, haha! He loves jalepenos


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