Wednesday June 19th 2019

Chilies Rellenos En Casserole

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Rating: 2.8/5 (6 votes cast)

Recipe: Chilies Rellenos En Casserole

Summary: For a weekend brunch, bake this in individual baking dishes, then lavish with your choice of condiments.


  • 3 eggs, separated
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1/2 cup chopped onion
  • 8 whole roasted, peeled chilies or 2 cans (7 ounces each) whole green chilies drained

  • 8 ounces Monterey Jack cheese, cut into 8 slices
  • Condiments
  • Sour cream
  • Sliced green onions
  • Pitted ripe olive slices
  • Guacamole
  • Salsa


  1. Preheat oven to 350°F Place egg yolks, milk, flour and salt in blender or food processor container fitted with metal blade; process until smooth.
  2. Pour into bowl and let stand.
  3. Melt butter in small skillet over medium heat.
  4. Add onion; cook until tender.
  5. If using canned chilies, pat dry with paper towels.
  6. Slit each chili lengthwise and carefully remove Seeds.
  7. Place 1 strip cheese and 1 tablespoon onion in each chili; reshape chilies to cover cheese.
  8. Place 2 chilies in each of 4 greased 1 1/2-cup gratin dishes or place in single layer in 13 x 9-inch baking dish.
  9. Beat egg whites until soft peaks form; fold into yolk mixture.
  10. Dividing mixture evenly; pour over chilies in gratin dishes (or pour entire mixture over casserole).
  11. Bake 20 to 25 minutes or until topping is puffed and a knife inserted in center comes out clean.
  12. Broil 4 inches below heat 30 seconds or until topping is golden brown.
  13. Serve with condiments.

Quick notes

Makes Four Servings of Chilies Rellenos En Casserole

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: Mexican

Chilies Rellenos En Casserole, 2.8 out of 5 based on 6 ratings
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