EZ Chili Rellenos

Jeanne Collins


Mexican food is one of my favorites! Chili Rellenos are difficult to make, so I came up with this cheater way of making them to get all the flavor, but half the hassle.


★★★★★ 1 vote

15 Min
30 Min


Add to Grocery List

  • 2
    anaheim chilis (you can also use whole canned chilis)
  • 2 c
    cheese, shredded
  • 5
  • 1/2 c
  • 1 pinch
  • 1 pinch

How to Make EZ Chili Rellenos


  1. Cut chilis in half, remove seeds and place in a greased 8x8 pan. I used my Misto sprayer filled with organic olive oil to grease my pan.
  2. Cover chilis with grated cheese. I used pre-shredded mexican blend.
  3. Whisk together eggs, milk, salt and pepper and pour over chilis and cheese.
  4. Bake at 350 degrees for 30 minutes.
  5. Serve with warm corn tortillas and fresh homemade pico de gallo.

Printable Recipe Card

About EZ Chili Rellenos

Course/Dish: Casseroles
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtags: #eggs, #cheese, #chili's

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