Chili Relleno
A cheesy, flavorful Chile Relleno casserole featuring green chiles, melted cheddar and Monterey Jack cheeses, topped with tomato sauce—perfect for hearty, comfort-food lovers.
Ingredients
Instructions
- Put half of the green chiles on the bottom of a greased casserole dish. Top with Cheddar cheese.
- Add the remaining green chiles on top of the cheese layer.
- Sprinkle Monterey Jack cheese over the chilies.
- Beat egg whites until stiff peaks form.
- In a separate bowl, combine egg yolks, evaporated milk, flour, salt, and pepper.
- Fold the egg yolk mixture into the beaten egg whites gently.
- Pour the egg mixture over the layered chilies and cheese.
- Bake at 325°F (163°C) for 45 minutes.
- Pour tomato sauce on top and bake for an additional 30 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the egg mixture. If you don’t have evaporated milk, you can substitute it with a mix of regular milk and a little cream. Make sure to grease the casserole dish well to prevent sticking, and allow the dish to cool slightly before serving for easier slicing.
Serving Suggestions
Chili Relleno is delicious when served with a side of rice and beans for a complete meal. Top with fresh cilantro or avocado for added flavor. This dish pairs beautifully with Baked Sour Cream Tacos for a Tex-Mex feast, or serve with a light salad to balance the richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, covering them to retain moisture and heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Relleno contains roughly 468 calories, with 17g protein, 62g carbohydrates, and 17g fat. It is an excellent source of protein (33% of the Daily Value) and calcium (33% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 823mg per serving (36% 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 dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly as it uses chiles and cheese. Just ensure that the cheeses used are free from animal rennet if you prefer a strict vegetarian option. You can also add more vegetables, like spinach or mushrooms, for extra flavor and nutrition.
Can I prepare this ahead of time?
Yes, you can assemble the dish in advance and keep it covered in the refrigerator for up to 24 hours before baking. This allows the flavors to meld nicely. Just remember to add a few extra minutes to the baking time if you're cooking it straight from the fridge.
What can I serve with Chili Relleno?
Chili Relleno can be served with a variety of sides, such as Mexican rice, refried beans, or a fresh corn salad. For a refreshing touch, consider a simple avocado salad or pairing it with a chilled salsa. It also complements other Mexican recipes for a full meal experience.
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).