Baked Chili Rellanos
Warm and cheesy baked chili rellanos feature roasted green chilies, melted pepper jack cheese, and fresh herbs, perfect for comfort food lovers and spice enthusiasts.
Ingredients
Instructions
- Saute onion and tortilla pieces in olive oil for 8 minutes, stirring frequently.
- Place the sautéed mixture in an 8 x 8 inch casserole dish and sprinkle with one cup of shredded cheese.
- Drain, rinse, seed, and slice open the green chilies.
- Sprinkle chopped cilantro (or spinach) over the cheese layer and top with one layer of chilies.
- Place a layer of thinly sliced cheese on top of the chilies, then add the second layer of chilies.
Tips & Substitutions
For a lighter version, consider using low-fat cheese or swapping half of the pepper jack cheese with a mix of cottage cheese and nutritional yeast. You can also add black beans for extra protein and fiber. Make sure to sauté the onions until they are translucent for the best flavor. If you're short on time, pre-packaged tortilla chips can be used instead of tortillas, just crush them before layering.
Serving Suggestions
Serve the baked chili rellenos with a side of Mexican Jalapeno Rice for a complete meal. A fresh salad or some guacamole would also complement the dish nicely. For a festive touch, consider garnishing with additional chopped cilantro or a dollop of sour cream. This dish also pairs beautifully with the Mexican Fiesta Biscuit Bake for an inviting brunch spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. Cover with foil to prevent the cheese from browning too much during reheating. Alternatively, you can microwave individual portions for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chili Rellanos contains roughly 799 calories, with 29g protein, 135g carbohydrates, and 22g fat. It is an excellent source of vitamin C (547% of the Daily Value), iron (220% of the Daily Value), and calcium (93% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the casserole up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply bring it to room temperature before placing it in the oven. This can help save time on busy days.
What can I substitute for the green chilies?
If you can't find whole green chilies, roasted red peppers or even jalapeños can be great alternatives. Adjust the quantity based on your heat preference. For a milder flavor, you can use sweet bell peppers instead.
Is this dish suitable for vegetarians?
Yes, this baked chili rellenos recipe is vegetarian-friendly as it primarily contains vegetables, cheese, and eggs. For a vegan version, you can use plant-based cheese and a substitute for eggs, such as flaxseed meal or silken tofu, to maintain the dish's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).