Chili Relleno Casserole

Chili Relleno Casserole Recipe

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Karen Rees


Baked cheese! It doesn't get much more comforting than that! Of course this got adopted! We have a local cheese shop that sells little cuts of "leftover" cheeses. Cuts that are too small to sell in her regular display. She affectionately calls them orphaned cheese! There should be no such thing!

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5 large
1 lb
colby cheese
1 lb
jack cheese
8 oz
green chiles, whole

How to Make Chili Relleno Casserole


  • 1Preheat the oven to 350 degrees.
  • 2Separate whites from yolks; whip whites until stiff, then beat yolks until smooth.
  • 3Fold yolks into whites; season, salt and pepper, as wished.
  • 4Grate cheeses and combine together.
  • 5Grease a 9x13-inch casserole dish; spread small amount of egg mixture in dish.
  • 6Split open green chilies and layer on top of mix in dish; sprinkle grated cheese on top.
  • 7Spread some more egg on top of that; repeat until the ingredients are gone (finish with egg).
  • 8Bake for 25 minutes, or until brown - Serve warm with salsa and plenty of Spanish rice.

Printable Recipe Card

About Chili Relleno Casserole

Course/Dish: Side Casseroles, Chili
Other Tag: Quick & Easy