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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.

35 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!!!

    • cfoam permalink
      March 1, 2020 8:29 pm

      This recipe is the bomb. I love it soooo much 3rd time I’ve made it. I didn’t have milk tonight and just used some yogurt in it’s place. Perfect! Condiments – salsa, avocado, and sour creme and a little fresh cilantro. Can’t beat it! Thank you so much!

      • March 2, 2020 8:19 am

        Thanks so much for your comment! It’s good to know that yogurt works. Your condiments are perfect!

        • phoebe permalink
          March 15, 2021 5:10 pm

          i am so excited to try this. i used to have a recipe that looked like this and used evaporated milk, i think for richness. my daughter heard i was going to make it, and she begged, wait for me. lives out of town. i want to join your site, so send me your email or pinnterest name.. i am thank you!

        • March 16, 2021 8:55 am

          Hi Phoebe, I see that you are now following my blog. I think you’ll find me on Pinterest as Kath Dedon or seattlekath. I am very active on Pinterest. That’s where I save ideas for future recipes. Cheers!

        • March 16, 2021 3:36 pm

          My Pinterest link is

    • Nikki Krakauer permalink
      July 16, 2020 10:21 am

      You can freeze!

  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 Measure for Measure 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!

        • March 19, 2019 9:45 am

          Oh, thanks so much for that suggestion!

        • Seafoam permalink
          December 21, 2019 6:34 pm

          Rice flower works too

        • December 22, 2019 6:07 am

          @Seafoam – Thank you for that suggestion! Good to know.

  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.

  6. Bob permalink
    April 26, 2020 11:15 am

    This is a great recipe. The only thing I did different is, I cooked in on my smoker.

    • April 26, 2020 1:15 pm

      Wow, Bob! Cooking it on your smoker would have to take it to a whole new level! 🙂

  7. RT Casalenda permalink
    June 18, 2020 12:48 pm

    i am trying to find the nutrition facts. in searching another document with by title only it shows 1.5 cups as very high in calories so I’m not sure where those would come from

    • June 18, 2020 2:23 pm

      I choose not to include nutrition facts with my recipes because I am not a nutritionist. I don’t want people making decisions about their health based on information that they get from my blog. There are so many variables that can affect the nutrition.

      That said, I do track nutrients for my own personal use. I use to do that. I know some people like I put this recipe in Lose It, using a 7 oz. can of Ortega peppers and whole milk.

      According to Lose It, 1 serving of the recipe (1/4 of the recipe) has this nutritional profile:

      362 calories, 23.2 g fat, 13.2 g saturated fat, 241.9 mg cholesterol, 884.7 mg sodium, 14 g carbohydrates, 1 g fiber, 1.5 g sugar, and 22.4 g protein.

      • Ron Casalenda permalink
        June 18, 2020 2:38 pm

        GREATLY appreciated. I use the myfitnesspal app and have been very successful-sometimes it’s difficult(or time consuming) to list each individual ingredient but… the information you provided helps and again I appreciate such a quick response. Thank you and have an amazing rest of your week.

        • June 18, 2020 2:40 pm

          You’re so welcome, Ron! You have a great week, too!

  8. Norma permalink
    June 8, 2022 2:42 pm

    I have some fresh poblano peppers I would like to use. Maybe I should parboil them first? Has anyone tried using fresh peppers?

    • July 8, 2022 2:30 pm

      I would roast them first, Norma. Here’s an online blog post that tells how to do that: It should be delicious with fresh peppers! Thanks for your question.

    • Karen W. permalink
      July 31, 2022 12:28 pm

      Hi! I’ve made this yummy casserole numerous times and I always use fresh poblanos. I just put mine over the flame on my gas stovetop until completely charred on all sides and put them in a big ziplock bag for awhile. When ready to put casserole together, just rub the peppers under running water to remove the charred parts. Then follow casserole directions. So good!!

  9. Cathy Tytor permalink
    September 26, 2022 10:31 am

    Way too cake-like…prefer more eggy!! Eats very dry even when topped with sour cream, chopped lettuce and tomatoes!

    • September 26, 2022 11:21 am

      So sorry to hear it didn’t work for you, Cathy. Thanks for letting me know; I appreciate the input.

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