Chiles Rellenos Casserole

Oh, my, this was delicious…hot and cheesy, mildly spicy…perfect for a brisk Autumn morning breakfast! My dad kept going back for just a little more…

If you don’t have half and half on hand, you can:

  • Mix 1/2 cup whole milk + 1/2 cup light cream. …
  • Mix 3/4 cup whole milk + 1/4 cup heavy cream. …
  • Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream. …
Chiles Rellenos Casserole
Adapted from a recipe from Desert Treasures1 cup half and half
  • 2 eggs
  • ⅓ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • 3 cans of whole green chiles, 4 ounces each
  • ½ pound Monterey Jack cheese, grated
  • ½ pound sharp cheddar cheese, grated
  • 1 can tomato sauce, 8 ounces
  1. Preheat oven to 375ยบ. Grease 9 x 9 inch casserole dish.
  2. Rinse chiles to remove seeds. Drain on paper towels.
  3. Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving ½ cup for top.Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese.
  4. Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.


  1. I am so totally going to copy this! My box of Hatch chilies came while we were in Louisiana and I am roasting them today. I’m thinking individual casseroles with 2 chilies each would work out nicely for the three of us. Thanks so much for sharing this recipe and your delicious looking pics!

  2. Hi, Kate! Phooey…I was wining and dining my dad and forgot to get to Broad Ripple…will definitely go next Saturday!

    Becky, it was so good and easy…great idea on the individual casseroles!

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