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


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

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About Chili Relleno Casserole

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

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