Chili Rellenos Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, cheesy baked casserole featuring whole roasted green chilies layered with sharp cheddar and Monterey Jack cheeses, bound together with a simple egg and evaporated milk custard.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | 8 servings |
🔪 Key Equipment
- 13x9-inch baking dish
- Paper towels
- Mixing bowl
- Whisk
Ingredients
Casserole Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cans (4 oz each) | Green Chilies | whole roasted |
| 1 lb. | Sharp Cheddar Cheese | grated |
| 1 lb. | Monterey Jack Cheese | grated |
| 3 | Eggs | beaten |
| 1 can (13 oz) | Evaporated Milk | |
| As needed | Butter | for greasing the baking dish |
Instructions
Step 1: Prep the Chilies and Dish
- Wash and split the 3 cans (4 oz each) green chilies, removing all seeds and membranes. Dry them thoroughly on paper towels.
- Generously grease a 13x9-inch baking dish with butter.
Step 2: Assemble the Casserole
- In a bowl, combine the 1 lb. sharp cheddar cheese and 1 lb. Monterey Jack cheese.
- Place a layer of half of the mixed cheeses in the bottom of the prepared dish, layer all of the prepped green chilies on top, and cover with the remaining half of the cheeses.
Step 3: Add Custard and Bake
- Whisk together the 3 eggs and 1 can (13 oz) evaporated milk until well blended, then pour the mixture evenly over the green chilies and cheeses.
- Bake at 350°F for 40-45 mins until the custard is set, the cheese is melted and bubbly, and the top is beautifully golden brown.
💡 Make-Ahead & Storage: Assemble the casserole, cover tightly, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to the baking time if needed.
Original Recipe Scan
