Chile Rellenos Casserole with Pizazz

Leslie Drake


It is Hatch green chile time in New Mexico, and that is always big news here. I love chile rellenos, but don't want to make the type where I have to stuff, bread, and fry each chile, so I found a basic casserole recipe and customized it quite a bit. This is not for the faint of heart, but it is simple and inexpensive, and such a great use for the new chile harvest. Topping each serving with a whole chipotle pepper in adobo sauce sends this over the top!
*Note*If you are not familiar with working with these chiles, I recommend wearing gloves in Step 2 and don't touch your body or face!


★★★★★ 1 vote

30 Min
45 Min


  • 1 lb
    ground beef
  • 1 medium
    onion, chopped
  • 8 oz
    fresh, green chiles
  • 1 c
    pepper jack shredded cheese
  • 1 c
    mexican blend shredded cheese
  • 5
  • 1/3 c
  • 1 3/4 c
  • 1 can(s)
    chipotle peppers in adobo sauce
  • 3 Tbsp
    adobo sauce from can of chipotle peppers
  • 3 Tbsp
    cilantro, fresh, snipped

How to Make Chile Rellenos Casserole with Pizazz


  1. Preheat oven to 350 degrees.
    Brown the ground beef, onion with salt and pepper to taste, and drain. Set aside.
  2. Split each chile lengthwise and clean out the seeds and veins. Cut into 1-2 inch pieces. Immerse in boiling water for 3 1/2 minutes, then drain well.
  3. Mix chiles into the ground beef mixture, then pour into well greased 13X9 baking dish. Mix the two types of cheeses together in a small bowl, then cover the beef/chile mixture with the cheese.
  4. Whisk eggs, milk and flour until smooth. Whisk in the adobo sauce, then the snipped cilantro. Pour over beef/chile/cheese in baking dish, and pat down a little to make sure it is all saturated. Bake at 350 degrees for 45 mintues, or until knife inserted in center comes out clean.
  5. Top each serving with a whole chipotle pepper from the can of adobo, and serve with sour cream.

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