Chili Relleno Casserole
Submitted by feltchermann
Fluffy whipped eggs layer with mild green chilies and melted longhorn and Monterey Jack cheeses in this easy baked casserole. Golden and puffy straight from the oven.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis Mexican-inspired casserole transforms classic chili rellenos into an easy layered bake that feeds a crowd.
The secret is whipping the egg whites until stiff, then folding in the yolks for a soufflé-like texture that puffs up golden in the oven.
You layer the airy egg mixture with split green chilies and a mix of nutty longhorn and mild Monterey Jack cheeses.
Each bite gets that classic chili relleno flavor without the frying.
Pro Tips
- Make sure egg whites reach stiff peaks for maximum puffiness
- Pat green chilies dry with paper towels to prevent a watery casserole
- Use freshly grated cheese instead of pre-shredded for better melting
- Serve immediately while it’s still puffy and hot
- Top with salsa, sour cream, or guacamole for extra flavor
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Separate whites from yolks.
Whip whites until stiff.
Beat yolks until smooth.
Fold yolks into whites.
Season, salt and pepper, as wished.
Grate cheeses and combine together.
Grease a 9×13-inch casserole dish.
Spread small amount of egg mixture in dish.
Split open green chilies and layer on top of mix in dish.
Sprinkle grated cheese on top.
Spread some more egg on top of that.
Repeat until the ingredients are gone (finish with egg).
Bake for 25 minutes, or until brown.
Serve warm with salsa.
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