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Chiles Rellenos Bake

May 29, 2010

By Kath Dedon


Better Homes and Gardens® The Dieter’s Cook Book is a cookbook I’ve owned for over 25 years. It’s not one that I use often, but there are 2 or 3 recipes in it that I like to make now and then. This is one of them.

I’ve never tried making real chiles rellenos. Maybe I will someday. I’ve always appreciated how this casserole gives you the flavors of chiles rellenos without having to fry individual stuffed and battered chiles.

Served with a good tomato salsa, this makes a tasty vegetarian meal.

If you’re cooking for 1 or 2, leftovers reheat well in the microwave for a quick breakfast or lunch.


Chiles Rellenos Bake

(adapted from a recipe in Better Homes and Gardens® The Dieter’s Cook Book)


(print the recipe)


Serves 4


1 (7-ounce) can whole green chile peppers (there were 5 peppers in the can)

5 ounces Monterey Jack cheese

4 beaten eggs

1/3 cup milk

½ cup flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup (about 3 ounces) shredded cheddar cheese


1. Preheat the oven to 350˚.

2. Drain the peppers; slit them lengthwise and remove the seeds.

3. Cut the Monterey Jack cheese into long pieces, and put it in the peppers. (The peppers won’t totally surround the cheese, which is okay.)


4. Put the peppers in a greased 10x6x2-inch baking dish.

5. Combine the eggs and milk; add the flour, baking powder, and salt and beat until smooth.

6. Pour the egg mixture over the chiles. Cover with the shredded cheddar cheese.


7. Bake for 30 minutes.

8. Serve with your favorite salsa or pico de gallo.

14 Comments leave one →
  1. Julie Villanueva permalink
    June 13, 2016 6:26 pm

    Can you freeze this casserole?

    • June 13, 2016 7:59 pm

      I have never tried to freeze it, Julie, so I’m not sure. I did a quick search, though, and it looks like you could freeze it. The recipe is not the same as mine, but I think they would probably freeze the same. If you try it, I’d love it if you reply here to let me and others know how it works. 🙂

    • Nikki Krakauer permalink
      July 18, 2019 1:57 pm

      I’ve frozen it *many* times over last 40-50 years! I first seal dish with plastic wrap, freeze, then unseal, remove the dish, wrap frozen casserole tightly, date & return to freezer. When ready to use, spray cooking dish, unwrap, & drop into cooking dish. I do this all the time, with several types of casseroles. HTH!!! Blessings!!!

  2. DonnaL permalink
    February 9, 2017 2:04 pm

    Do you know what I could use to thicken the sauce with beside flour. Allergies are the pits!

    • February 9, 2017 2:38 pm

      Donna, is it a wheat allergy? If so, I would try a gluten free blend, like King Arthur’s Gluten Free Multi-Purpose Flour or Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Gluten-free blends never contain wheat. I think both of those blends are widely available at large supermarkets.

    • Katherine permalink
      November 6, 2018 6:36 pm

      You could try cornstarch.

      • JustTabandMe permalink
        March 19, 2019 9:35 am

        Donna…Try potato flour. It works!

  3. April 11, 2017 8:49 am

    This is in the oven now. My favorite Mexican dish made easy!!!!!!

  4. Pat permalink
    August 29, 2019 9:53 pm

    Great recipe and very husband friendly

    • August 30, 2019 7:28 am

      So glad to hear that you and your husband like it! Thanks for your comment, Pat.

  5. Sandra permalink
    September 4, 2019 8:13 am

    What kind of chilies, could u send picture of can chilies please.

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