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


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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
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


  • 1Preheat oven to 350 degrees.
    Brown the ground beef, onion with salt and pepper to taste, and drain. Set aside.
  • 2Split 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.
  • 3Mix 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.
  • 4Whisk 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.
  • 5Top each serving with a whole chipotle pepper from the can of adobo, and serve with sour cream.

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