Wilma’s Chili Relleno Casserole
📜 Collection: PatsyCollection | ✍️ Attribution: Wilma Lachmann | 📂 Category: Entrees A classic, hearty Chili Relleno Casserole featuring layers of whole green chiles and two kinds of cheese, all baked in a light, fluffy egg soufflé topping and finished with tomato sauce. This comforting Tex-Mex dish bakes up golden brown and bubbly.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hr 30 mins | 10 mins | 8-10 servings |
🔪 Key Equipment
- 9x13 inch casserole dish
- Medium mixing bowl
- Clean mixing bowl
- Electric mixer or whisk
Ingredients
Casserole Layers
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 (3.5 oz) Cans | Chili Peppers | Whole, de-seeded and drained |
| 1 lb | Cheddar Cheese | Tillamook or Longhorn, grated |
| 1 lb | Monterey Jack Cheese | Grated |
Soufflé Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Eggs | Separated |
| 1 (12 oz) Can | Evaporated Milk | Or 1.5 cups plain milk |
| 3 Tbsp | Flour | None |
| To Taste | Salt & Pepper | None |
Final Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 (8 oz) Cans | Tomato Sauce | Small cans |
Instructions
Step 1: Prep and Layer
- Preheat your oven to 325°F. Use an ungreased 9x13 inch pan.
- Drain, de-seeded, and slit the 6 (3.5 oz) cans whole Chili Peppers, patting them dry.
- Lay out half of the chiles to cover the bottom of the pan.
- Cover the chiles with all of the grated 1 lb Cheddar Cheese.
- Layer the remaining chiles on top of the cheese.
- Add a final layer of all of the grated 1 lb Monterey Jack Cheese.
Step 2: Make the Soufflé Topping
- Separate the 4 Eggs. In a medium bowl, beat the 4 egg yolks.
- Add the 1 (12 oz) can evaporated milk, 3 tbsp flour, salt, and pepper to the yolks and whisk until smooth.
- In a separate clean bowl, beat the 4 egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture until just combined.
- Pour this egg soufflé mixture evenly over the cheese and chiles in the pan.
Step 3: Bake and Serve
- Bake uncovered for 1 hour, or until the egg mixture is set, puffed, and lightly golden.
- Remove from the oven and pour the 2 (8 oz) cans tomato sauce evenly over the top.
- Return to the oven and bake for another 30 minutes until bubbling and hot.
- Let stand for 10 minutes before slicing and serving.
💡 Make-Ahead & Storage: Store leftovers sealed in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving.
Original Recipe Scan
