Relleno Casserole

Relleno CasseroleI first tasted this casserole at a work potluck many years ago.  I loved it so much, I asked my friend for the recipe.  I was surprised and delighted to learn that there were only 3 ingredients in it:  eggs, cheese and green chilies.  That's it!  This is the perfect meal for a Sunday brunch, breakfast, lunch or dinner.  I have also doubled the recipe and it works great!  Next day leftovers are also very good. I happen to love Chiles Rellenos.  We have a favorite local Mexican restaurant, which serves Relleno Burritos.  They make them by placing an entire Chile Relleno in a burrito and topping it off with Chile Verde.  I'm thinking this recipe, along with my Crock Pot Chile Verde would do the trick, and you can stay home in your jammies instead of going out to dinner.  Just add some margaritas and  you have a fiest--ole!
Relleno Casserole
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 eggs
  • 1 lb. shredded Monterey Jack cheese
  • 1 small can diced green chilies
  • Your favorite salsa for topping
  1. Preheat oven to 350 degrees F.
  2. In a bowl, beat eggs with a fork.
  3. In an 8x8 inch casserole dish, add the shredded cheese and top with the green chilies. Pour beaten eggs over the top and slightly stir to even out the ingredients.
  4. Bake until center is firm, about 30-40 minutes.


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