Rita'S Chili Rellenos Casserole
A cheesy, flavorful casserole featuring roasted green chilies and melted cheeses, perfect for a comforting, spicy dish that appeals to cheese lovers and those craving bold flavors.
Ingredients
Instructions
- Shred the Cheddar and Monterey Jack cheeses and combine them; divide into thirds.
- Clean the chili peppers, removing any seeds or skin.
- Spray an 8 x 8-inch square Pyrex baking dish with Pam or cooking spray.
- Layer cheese, chili peppers, and cheese in the baking dish, starting and ending with cheese, to create three layers of cheese and two layers of chili peppers.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the mix. If you're looking for a kick, try using pepper jack cheese instead of Monterey Jack. You can also replace the evaporated milk with regular milk or a non-dairy alternative for a lighter version. This recipe can easily be adjusted to suit your spice preference, so feel free to add more green chili salsa if desired.
Serving Suggestions
Serve this delicious casserole with a fresh side salad or tortilla chips for added crunch. It pairs beautifully with Easy Baked Nacho Dip for a festive gathering. You can also top each serving with a dollop of sour cream or guacamole for extra flavor. This dish is perfect for brunch or as a hearty dinner option.
Storage & Reheating
Leftover chili rellenos casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, ensuring they are evenly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Rita'S Chili Rellenos Casserole contains roughly 659 calories, with 24g protein, 83g carbohydrates, and 26g fat. It is an excellent source of vitamin C (136% of the Daily Value), calcium (52% of the Daily Value), and protein (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 775mg per serving (34% 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 casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the layers, cover it tightly, and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for the green chili peppers?
If you can't find Ortega whole green chili peppers, feel free to use canned jalapeños for a spicier kick or roasted red peppers for a milder flavor. Both will still add great taste and texture to the casserole.
Is this recipe suitable for vegetarians?
Yes, Rita's Chili Rellenos Casserole is a vegetarian recipe, making it a great option for meatless meals. However, always check the labels of your cheese and salsa to ensure there are no animal rennet or other non-vegetarian ingredients.
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).