Menu Enter a recipe name, ingredient, keyword...

Casserole-Style Chiles Rellenos


haven't tried this yet

Google Ads
Rate this recipe 4.4/5 (20 Votes)
Casserole-Style Chiles Rellenos 1 Picture


  • 2 large poblano peppers or green sweet peppers (8 ounces)
  • 1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
  • 3 beaten eggs
  • 1/4 cup milk
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 3/4 cup shredded cheddar cheese (3 ounces)
  • 1 cup picante sauce
  • 1/4 cup dairy sour cream


Servings 4
Adapted from


Step 1

1. Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.

2. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.

3. Bake, uncovered, in a 450 degree F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream. Makes 4 main-dish servings.

Nutrition Facts (Casserole-Style Chiles Rellenos) Servings Per Recipe 4,
cal. (kcal) 352,
Fat, total (g) 24,
chol. (mg) 215,
sat. fat (g) 13,
carb. (g) 17,
pro. (g) 20,
sodium (mg) 891,
Percent Daily Values are based on a 2,000 calorie diet


Review this recipe