Beazell's Cook Book

Chile Rellenos Casserole

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Chile Rellenos Casserole 




2 large fresh poblano chili peppers or fresh Anaheim chili peppers (8 ounces)

4 (1 1/2 cups)ounces Monterey jack cheese, with jalapeno chili peppers, shredded, or shredded Mexican-style four-cheese blend

2 (1/2 cup)ounces crumbled cotija cheese

3 eggs, lightly beaten

1/4 cup milk

1/3 cup all-purpose flour

1 teaspoon Beazell's Cajun Seasoning



Preheat oven to 450 degrees. Grease a baking dish; set aside. Quarter the chili peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.

In a medium bowl, combine eggs and milk. Add flour, baking powder & Beazell's Cajun Seasoning. Beat with a rotary beater until smooth (or place in a food processor or blender). Pour egg mixture over chili peppers and cheeses.

Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

*Tip - Because chili peppers contain oils that can easily burn your skin and eyes, avoid direct contact with them. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


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