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Chiles Rellenos Casserole

Contributed by: Chris WebAdmin. of


  • 2 can whole green chili peppers*
  • 3 cup sharp cheddar cheese**
  • 4 green onions, sliced
  • 3 cup shredded mozzarella cheese
  • 6 eggs
  • 4 cup milk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 can green chili salsa


* 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1 1/2 cups of the mozzarella cheese over chilies.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1 1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.

Let stand for 5 minutes before serving.

Serving Size: Makes 10 servings

Nutritional Information: Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.

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