Chiles Rellenos Casserole

Way back when I posted information on roasting peppers for Chiles Rellenos I said I would post my recipe.  You know using the whole pepper, stuffing it, flouring it and then frying it.  After much thought I decided not to keep this recipe as I only occasionally will fry any food.  This was Gene’s favorite Mexican dish; maybe the only one as that is all he ever ordered when we went out for Mexican food. He did enjoy my homemade version but anything else such as  fajitas, salsa and so on were not high on his list – now me I love all that stuff!

I ran across this recipe, I believe from Paula Deen, and I have adapted it to my taste.  I like the idea of a casserole – you still get all of the great flavors but not the fat. Deep frying is messy besides and smells up the kitchen!  This recipe below is good and spicy especially since I used roasted poblano peppers and they can be on the hot side.   See below for roasting directions or Roasted Peppers and also Kitchen Gadgets – Stove-Top Grill for Roasting Peppers and Kitchen Gadgets – Weber Electric Grills. Chorizo is very spicy too but oh so good 🙂

Chiles Rellenos Casserole

  • 1 lb. fresh chorizo sausage, casings removed
  • 1/2 cup onion, chopped (or to taste)
  • 1-2 garlic cloves, minced
  • 3 (4.25-oz) cans whole or chopped green chiles (I roasted poblano peppers and chopped those up)
  • jalapeno pepper, minced (optional)
  • 2 cups Monterey Jack cheese with peppers (I used an 8 oz. block of cheese which was about 2-1/2 cups)
  • 1/4 cup yellow stoneground cornmeal
  • 4 large eggs
  • 1/4 cup flour
  • 1-1/2 cups milk (I used 2%)
  • 1/4 tsp. salt (I did not use)
  • 1/4 tsp. Tabasco (I would not use any more as this dish has some “heat”)

Preheat the oven to 350°F.  Spray an 11×7-inch baking dish with nonstick cooking spray.

Cook chorizo and onion in a large skillet until sausage is browned. Add garlic and cook another minute; drain well.

Arrange half of chiles in the bottom of your baking dish.  Next spread  half of meat mixture, then half of the cheese.  Repeat these layers finishing with cornmeal sprinkled over cheese.  Next time I will combine the meat mixture with the chopped peppers.

Whisk eggs and flour together in a bowl; then add milk, salt (optional) and hot sauce. Pour the milk mixture over the casserole.

Bake for 35 to 45 minutes (45 minutes in my oven) or until center is set.  Let stand for 10 minutes before cutting.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/08/27/chiles-rellenos-casserole/

The picture on the far left shows the dish prior to baking.

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Roasted Peppers

  • peppers of your choice
  • oil to rub on the whole peppers

I have a small griddle that sits on a burner on my gas stove.  If I am only roasting 1 or 2 I will use this, otherwise I really prefer to use my outdoor grills.  The smell can be rather intense and lifting a grill lid is much easier than checking on them in the oven.  Heat your grill to high, reduce heat to medium and grill for about 15 minutes.  Turn frequently and keep the lid down.

If you have a griddle just oil the peppers and place on the griddle on top of a burner.  Just cook and turn until the skin is nicely browned.  I am not going to provide an oven method as I do not roast my peppers that way.  By the way, my two grills are electric and I can make these year round.  I have been through a few gas grills but now I enjoy using electric.  Very convenient, easy and not the mess as with charcoal or gas!

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7 thoughts on “Chiles Rellenos Casserole

  1. I lo~ve, chiles rellenos, and I have every intention of learning how to make the the whole chili version kind, smelly kitchen and all. 😀 ))) Having said that, I am very interested in your casserole style too. I will definitively try this recipe of yours. 😛 Tutorial on the grilling of the chilies is very useful.

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