Chiles Rellenos Bake
By Kath Dedon
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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.
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Chiles Rellenos Bake
(adapted from a recipe in Better Homes and Gardens® The Dieter’s Cook Book)
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Serves 4
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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
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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.)
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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.
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7. Bake for 30 minutes.
8. Serve with your favorite salsa or pico de gallo.
In the kitchen with Kath 
Can you freeze this casserole?
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. http://goo.gl/kU9fsP If you try it, I’d love it if you reply here to let me and others know how it works. 🙂
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!!!
Great to know, Nikki! Thank you!
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!
Thanks so much for your comment! It’s good to know that yogurt works. Your condiments are perfect!
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 phoebebryan44@gmail.com thank you!
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!
My Pinterest link is https://www.pinterest.com/seattlekath
You can freeze!
Thanks, Nikki!
Do you know what I could use to thicken the sauce with beside flour. Allergies are the pits!
Thanks
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.
You could try cornstarch.
Donna…Try potato flour. It works!
Oh, thanks so much for that suggestion!
Rice flower works too
@Seafoam – Thank you for that suggestion! Good to know.
This is in the oven now. My favorite Mexican dish made easy!!!!!!
Great recipe and very husband friendly
So glad to hear that you and your husband like it! Thanks for your comment, Pat.
What kind of chilies, could u send picture of can chilies please.
I don’t remember what brand I used, Sandra, but it could have been this Ortega Mild Whole Green Chiles. The label on the can says it has “about 4” chiles, but I have usually found 5 chiles in the 7-ounce cans.
Click on this link to see them: https://www.ortega.com/product/mild-whole-green-chiles
This is a great recipe. The only thing I did different is, I cooked in on my smoker.
Wow, Bob! Cooking it on your smoker would have to take it to a whole new level! 🙂
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
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 loseit.com to do that. I know some people like myfitnesspal.com. 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.
GREATLY appreciated. I use the myfitnesspal app and have been very successful-sometimes itâs 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.
You’re so welcome, Ron! You have a great week, too!
I have some fresh poblano peppers I would like to use. Maybe I should parboil them first? Has anyone tried using fresh peppers?
I would roast them first, Norma. Here’s an online blog post that tells how to do that: https://www.mysequinedlife.com/how-to-roast-poblano-peppers-in-the-oven/ It should be delicious with fresh peppers! Thanks for your question.
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!!
Thanks so much for your comment, Karen. Your method is perfect!
Way too cake-like…prefer more eggy!! Eats very dry even when topped with sour cream, chopped lettuce and tomatoes!
So sorry to hear it didn’t work for you, Cathy. Thanks for letting me know; I appreciate the input.
I made this dish, the only thing is I added about one teaspoon of garlic salt to the egg mixture! It was quick and easy to put together! My family loved it, delicious! Thank you for sharing!
hi can you use almond flour ?
can this be assembled a day ahead and refrigerated and baked the next day ? Thanks !
I haven’t tried that but I think it would work.
This is one of my all time recipes,can be prepared day before. Leave at room temp. Before placing in oven. I serve it with side if cold sour cream. Really love this.
That’s good to know, Phoebe! Thanks for your comment.