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Chiles Rellenos Casserole

Makes: 4 servings
Prep 20 mins Bake 450°F 15 mins Cook 3 mins Stand 5 mins
Chiles Rellenos Casserole
  • 2  large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
  • 4  ounces  Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
  • 2  ounces  crumbled Cotija cheese (1/2 cup)
  • 3  eggs, lightly beaten
  • 1/4  cup  milk
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  cayenne pepper
  • 1/8  teaspoon  salt

1. Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.

2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.

3. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

From the Test Kitchen
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Chiles Rellenos Casserole)
  • Servings Per Recipe 4,
  • cal. (kcal) 285,
  • Fat, total (g) 18,
  • chol. (mg) 202,
  • sat. fat (g) 7,
  • carb. (g) 15,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 19,
  • sodium (mg) 355,
  • Starch () 1,
  • Medium-Fat Meat () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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