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Chili Relleno Casserole








Sunday Dinner with Friends & Family;

Preheat oven to 350

Tomato Sauce
Pre-make, or buy your favorite tomato sauce-
My basic sauce includes;
Tomato sauce
Tomato paste
Olive oil
Splash of beer, or white wine
Salt, pepper, & cumin

Drain the can of chili’s slightly; split chili’s with finger.
Lay split chili’s on paper towels to rid of excess liquid.
1-27 oz. can “Ortega” Fire Roasted Whole Green Chili’s

In a medium bowl mix:
1 ½ c. half & half
4 eggs
2/3 c. self-rising flour

Grate, mix & set aside
1 lb. cheese; I use my ‘salad shooter’ grater and into a bowl I mix;
1/3 lb. Monterey Jack Cheese
1/3 lb. Very Sharp Cheddar
1/3 lb. Pepper Jack Cheese

Beat half & half, eggs & flour till smooth

In a lightly oiled, glass baking dish, layer;
Red sauce (enough to cover bottom of dish, lightly)
Chili’s (to cover red sauce)
Cheese (to cover chili’s)


White sauce
Red sauce









Bake at 350 for 1 hour 15 minutes +/-

Garnish with sour cream

I always serve this dinner with:
Vegetarian re-fried beans
Brown rice
Warm flour tortillas (heat on open flame, then wrap in a towel)
If I’m in a hurry and using store bought red sauce, I sprinkle between
the layers with some cumin, it’s one of my favorite spices and it add such flavor
to any Mexican meal.


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