• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chili Rellenos Casserole

  • Recipe Submitted by on

Category: Biscuits

 Ingredients List

  • 4 c Whole green chilies;
  • -drained, patted dry, and
  • -set aside
  • 8 oz Hot pepper cheese; sliced to
  • -fit inside chilies
  • 1 cn (28 oz) Italian tomatoes;
  • -seeded, chopped, and set
  • -aside
  • 1 lg Onion
  • 3 Cloves Garlic
  • 1 1/2 ts Cumin
  • 1 ts Cinnamon
  • 1/2 ts Cilantro
  • 1/4 c Lard
  • Salt; to taste
  • 1 ts Sugar
  • Black pepper
  • 6 oz Mozzarella or Monterey Jack;
  • -cheese; to 8-oz.
  • 8 lg Eggs; extra lg.; beaten
  • 1 Thick and light
  • 1/2 ts Thyme
  • 1 ts Savory
  • 1/2 ts Cinnamon
  • 1 1/2 ts Tabasco


2 Bay leaves
4 Whole cloves
1 ts Peppercorns

Fresh parsley; OR
Fresh cilantro

Two hours before baking, gently stuff chilies with pepper cheese.
Refrigerate. In a food processor, coarsely chop tomatoes with juice, onion,
garlic, cumin, cinnamon, and cilantro. In lg. skillet, render lard,
removing browned fat. Pour tomato mixture into skillet, stirring to prevent
sticking; simmer for 4 minutes. over med. heat. Add bouquet garni; lower
heat and cook for another 10 minutes. Add salt, sugar, and pepper to taste.
Keep sauce warm.

Layer half of mozzarella on bottom of 13"x9" casserole or two decorative
quiche dishes. Add remaining herbs and spices to eggs. Pour egg mixture
over cheese. Gently arrange chilies in eggs. They will sink. Top with
remaining cheese.

Spoon a bit of tomato sauce over eggs in an appealing pattern. Bake at 350
degrees for 35-40 minutes. until cheese melts and eggs are set and lightly
browned. Serve hot with remaining sauce. Garnish with fresh parsley or

Note - as a first course for 12-14 persons, sauce recipe may be doubled and
casserole served cut in smaller pieces on a bed of sauce.

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