• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chile Rellenos Casserole

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • 4 Corn tortillas
  • 1 tb Salad oil
  • 1/2 c Onion, finely chopped
  • 3/4 lb Jalapeno jack cheese
  • 2 cn (7-oz) whole green chilies,
  • -drained
  • 1/2 c Fresh cilantro, chopped
  • 4 lg Eggs
  • 2 tb All-purpose flour


1. Stack tortillas and cut into about 1/2-inch squares.

2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion.
Stir often over medium-high heat until onion is limp, about 3 minutes. Add
tortillas and remaining oil, turn heat to high, and stir until small bits
start to brown, 8 to 10 minutes.

3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular
casserole (at least 2 inches deep).

4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut
remaining cheese into sticks about 1/2 inch thick.

5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a
single layer in casserole. Sprinkle with cilantro.

6. Separate eggs. Whip whites with mixer on high speed until they hold soft
but distinct peaks; set aside.

7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high
speed until paler in color, about 2 minutes. Beat half of the whites into
the yolks, then fold in remaining whites and pour mixture over chilies,
scraping bowl. Top egg mixture with shredded cheese.

8. Bake in a 375 degree oven until topping is golden brown and feels firm
when lightly touched, about 15 minutes. Cutting through chilies, scoop from
casserole to serve.

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