Chili Relleno Casserole
📜 Collection: Patsy Collection | ✍️ Attribution: Wilma Lachmann | 📂 Category: Entrees A hearty, layered Chili Relleno Casserole featuring mild green chilies, Tillamook and Monterey Jack cheeses, and a fluffy egg topping. This comforting dish is perfect for family dinners and can be easily adapted for smaller gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 90 mins | None | 8-10 servings |
🔪 Key Equipment
- 9x13 baking dish
- Mixing bowls
- Electric mixer or whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Chili Peppers | 3.5 oz cans, whole, washed and de-seeded |
| 1 lb | Tillamook Cheese | Grated |
| 1 lb | Monterey Jack Cheese | Grated |
| 4 | Eggs | Separated |
| 1 can | Evaporated Milk | Tall can |
| 2 small cans | Tomato Sauce | None |
| 3 Tbsp | Flour | None |
| To taste | Salt and Pepper | None |
Instructions
Step 1: Assembly
- Slit and lay half of the 6 chili peppers in an ungreased 9x13 casserole dish to cover the bottom.
- Add a layer of 1 lb Tillamook cheese, followed by a layer of the remaining chili peppers.
- Top with a layer of 1 lb Monterey Jack cheese.
Step 2: The Egg Mixture
- Separate the 4 eggs. Beat the yolks, then add 1 can evaporated milk, 3 Tbsp flour, salt, and pepper to the yolks.
- In a separate bowl, beat the 4 egg whites until stiff peaks form, then gently fold them into the yolk mixture.
- Pour the egg mixture over the layered chili peppers and cheeses.
Step 3: Baking
- Bake at 325°F for 1 hour uncovered.
- Pour 2 small cans tomato sauce over the top and bake for an additional 30 minutes, or until the center is set and firm.
💡 Make-Ahead & Storage: You can assemble the casserole layers in advance and refrigerate; add the egg mixture and bake just before serving.
Original Recipe Scan
