Midge's Chili Rellano Bake

Midge's Chili Rellano Bake Recipe

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Midge Johnston


This is an excellent "side dish" for a Mexican Fiesta or a wonderful vegetarian main dish served with fresh salsa and/or a salad.I can always count on rave reviews of any meal this is served at.


★★★★★ 3 votes

15 Min
1 Hr


  • 1 can(s)
    32 oz ortega green chilis - split and seeded
  • 1 lb
    monterey jack cheese - shredded
  • 8
    eggs - beaten
  • 1/4 c
  • 2 tsp
    tabasco or to taste
  • 1/4 c
  • ·
    salt and pepper to taste
  • 1/4 c
    black olives - sliced (optional)

How to Make Midge's Chili Rellano Bake


  1. preheat oven to 350
  2. Spray or butter a 9"x13" baking dish
  3. Layer chilis and monterey jack cheese in dish
  4. Blend eggs, add milk, flour, tabasco, salt and pepper until smooth. Pour mixture over chilis and cheese layers. Sprinkle sliced black olives across top of casserole.
  5. Bake 50 to 60 minutes at 350 or until knife inserted in center comes back clean.

Printable Recipe Card

About Midge's Chili Rellano Bake

Course/Dish: Side Casseroles
Regional Style: Mexican
Dietary Needs: Vegetarian

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