Chile Relleno Casserole

Finished Chile Relleno Casserole

Add some ethnic flair to your next breakfast or brunch!  Or have eggs for dinner or lunch!  This simple vegetarian recipe proves that there are more ways with eggs than you can count, so why not try them all?

Tools needed: 
9 X 12 Baking Dish
1 hour
5-6 large pasilla, poblano or anaheim chile peppers or 6 small cans
1/2 lb. shredded cheddar, monterey jack or Mexican blend cheese
5 large eggs
1/4 cup flour
1/2 tsp. salt
  1. Preheat oven to 350 degrees.
  2. Rinse chiles, pat dry.  If using fresh chiles, cut into large, flat 2-3" pieces.
  3. Layer the bottom of the baking dish with 1/2 of chiles.  Sprinkle 3/4 of cheese on top.  Layer remaining chiles on top of cheese.
  4. Beat eggs, gradually add flour and salt until thoroughly incorporated.
  5. Pour egg mixture over everything in baking dish.  Sprinkle with remaining cheese, then paprika.
  6. Bake for 45 minutes or until knife comes clean. 

Easily make this dairy-free: works just as well with soy milk and cheese.  Enjoy!



5 cans

We don't like things quite as hot so only use 5 small cans.  This works just fine.  The flavor is to die for.  Thanks for the easy recipe.


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