Tex-Mex food adventures Part 2: Chilies Rellenos Casserole

When I go out to a Mexican or Tex-Mex restaurant I often order Chilies Rellenos. I love them. But they seem like sooooo much work to make. I was so excited to find a recipe for a casserole version on Winner Dinner.

I took some real liberties with the recipe. I wanted the sauces on top to have a more complex flavor so I combined several different sauce recipes that I found. And I modified the “batter” some based on traditional Chiles Rellenos recipes.


  • 8 Anaheim or Pablanos
  • 8 oz Cheddar cheese shredded
  • 8 oz monterey jack cheese shredded
  • 4 eggs seperated
  • 3 T flour
  • 3/4 c milk
  • 2 T olive oil
  • 1 lg onion finely diced
  • 3 cloves of garlic minced
  • 2 t apple cider vinegar
  • 1 T white sugar
  • 1 t oregano
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 t kosher or sea salt
  • 1 can (14 oz) diced tomatoes
  • Several shots of hot sauce (I used Tabasco)
  1. Roast the peppers either under the broiler or over gas flame until they are black on all sides. It will take about 2 min on each side. Once they are all black put them in a zip top bag, seal it up and set aside until they have cooled.
  2. Preheat the oven to 325 deg F.
  3. Meanwhile whip the egg whites until they form stiff peaks.
  4. In a medium bowl whisk the egg yolks, milk and flour until completely combined.
  5. Fold the egg yolk mixture into the egg whites. And set aside.
  6. Once the peppers have cooled off, peel off the skin. Cut each pepper into 2 long strips and scrape off all the seeds.
  7. In the bottom of a casserole layout 4 of the peppers.
  8. Top with the cheddar cheese. Reserve about 1/4 c of the cheese.
  9. Layer the final 4 peppers.
  10. Top with the jack cheese. Reserve about 1/4 c of the cheese.
  11. Pour the egg mixture on top of the casserole. Bake for about 50 min.
  12. While the casserole is baking you can make the sauce. Puree the tomatoes with a blender and set aside.
  13. Saute the onions in the olive oil until they are translucent
  14. Add the minced garlic and cook 1 more minute.
  15. Add the pureed tomatoes, vinegar, sugar, cumin, coriander, oregano, salt and hot sauce. Simmer until the sauce has reduced by half. About 20 minutes.
  16. Once the casserole has cooked take it out of the oven pour the sauce over the top and spread evenly.
  17. Top with the remaining cheese and bake for a final 20 minutes.

The casserole looked wonderful when it came out of the oven. But what doesn’t look wonderful with melted cheese on it?

Chilies Relleno casserole from Not Your Normal Steam

Then I cut it open. And my mouth started watering. Doesn’t it look delish? I have to tell you that it WAS! And although it seems like a lot of steps, it was a lot less work than stuffing individual peppers, breading and frying them. Even Mr. Steam, who is not a fan of chiles rellenos, LOVED them. These are a KEEPER at the Steam house!
Chilies Relleno casserole from Not Your Normal Steam



About NotYourNormalSteam

I love to make things, food, paper, fabric, the medium doesn’t really matter. I am also an obsessive planner. The day after Christmas I am already working out plans for the next year.
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