The traditional recipe for chili relleno takes more time to prepare than this casserole version.—Joan Schroeder, Pinedale, Wyoming
Chiles Rellenos Casserole
Chiles Rellenos Casserole
Prep Time
25 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 1 pound ground beef
- 1 green pepper, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cans (4 ounces each) chopped green chiles
- 4 large eggs, beaten
- 1 cup half-and-half cream
- 1 tablespoon all-purpose flour
- 1 can (8 ounces) tomato sauce
- Additional shredded cheddar cheese, optional
Directions
- In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside.
- In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer.
- Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.
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