Chili Relleno Dish
A cheesy, flavorful chili relleno casserole with layers of green chilies and cheeses, topped with salsa. Perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Butter a 9 x 13-inch pan.
- Layer green chilies and cheeses in the prepared pan, repeating the layers.
- In a bowl, mix flour, milk, and eggs until well combined.
- Pour the batter over the layered chilies and cheese.
- Cover the pan and bake for 30 minutes.
- Uncover the casserole and pour 1 cup salsa over the top.
- Bake uncovered for an additional 20 minutes until golden and bubbly.
Tips & Substitutions
For a spicier kick, consider using roasted poblano peppers instead of green chilies. If you're short on time, you can substitute the homemade batter with a store-bought pancake mix, adjusting the liquid as needed. Make sure to let the dish rest for a few minutes after baking to set before cutting into it. This dish also pairs beautifully with Mexican-Style Cheese Strata.
Serving Suggestions
Serve this Chili Relleno Dish with a dollop of sour cream and fresh cilantro on top for added flavor. It pairs well with a side of Mexican rice or a simple green salad. For a complete meal, consider serving it alongside Fried Stuffed Jalapenos as an appetizer. This dish is also excellent for potlucks or gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overheat to avoid a rubbery texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Relleno Dish contains roughly 565 calories, with 13g protein, 92g carbohydrates, and 17g fat. It is an excellent source of calcium (33% of the Daily Value), protein (26% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1390mg per serving (60% 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 use fresh chilies instead of canned?
Yes, fresh chilies can be used, but you'll need to roast and peel them before assembly. This adds a delicious, smoky flavor that enhances the dish.
Can I make this dish ahead of time?
Absolutely! You can assemble the layers in the pan, cover it, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if starting from cold.
What can I substitute for Jack cheese?
If you can't find Jack cheese, Monterey Jack or even a mild mozzarella would work well. The key is to maintain that creamy texture, so avoid stronger cheeses that might overpower the dish.
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).