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Chiles Rellenos Casserole with Cheese


chile relleno casserole
Photo: Diana Rattray

This is a simple and tasty brunch or main dish casserole, made with mild green chile peppers, eggs, and cheese. 

Use a shredded Mexican cheese blend or taco blend for more heat and spice.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour


  • 6 slices white bread
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 2 cans (4 ounces each) chopped green chiles, drained
  • 6 eggs, beaten
  • 2 cups milk
  • 2 teaspoons paprika
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard


Place bread in a lightly buttered 13x9x2-inch baking dish.

Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles.

Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.

Serve with salsa, sour cream, or guacamole.

Makes about 6 to 8 servings.


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