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Easy Chiles Rellenos Casserole

Easy Chiles Rellenos Casserole

A super simple Tex-Mex dish, this Chiles Rellenos Casserole is pure comfort food!


Where the typical chiles rellenos consists of stuffed and fried poblanos served with a homemade tomato salsa, this shortcut version is much less labor intensive. Whole mild peppers (right out of the can!) are layered on the bottom of a baking dish, then topped with a generous amount of Monterey Jack and cheddar before pouring on an egg and cream mixture. The last step is to drizzle on a small can of tomato sauce before baking. There is no way to mess this up! Of course you can use a homemade or jarred salsa in lieu of the tomato sauce, but for a quick meal, this is perfect.


Kitchen Tip:

See Also

If you don’t have half and half on hand, you can:
Mix 1/2 cup whole milk + 1/2 cup light cream
Mix 3/4 cup whole milk + 1/4 cup heavy cream
Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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  • Author: Liz Berg
  • Yield: 0 Serves 4 1x


  • 1 cup half and half
  • 2 eggs
  • 1/3 cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • 3 cans of whole green chiles (4 ounces each)
  • ½ pound Monterey Jack cheese (grated)


  1. Preheat oven to 375º. Grease 9 x 9 inch (or comparable sized) casserole dish.
  2. Rinse chiles to remove seeds. Drain on paper towels.
  3. Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving ½ cup for top. Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese.
  4. Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.
  • Category: Main


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