This is a print preview of ""Chiles Rellenos" Casserole #1" recipe.

"Chiles Rellenos" Casserole #1 Recipe
by myra byanka

"Chiles Rellenos" Casserole #1

Roasted poblano chiles baked with eggs, tortillas, and lots of cheese.

Serve this with salsa for brunch, or as a side dish.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Southwestern
Cook time: Servings: 8

Goes Well With: salsa


  • 1 poblano, roasted, seeded and chopped
  • 1 roasted, seeded, chopped, jalapeno, or Tabasco to taste
  • 3-4 scallions, chopped
  • 2 cloves garlic chopped
  • 1 tbs. extra virgin olive oil
  • 10 beaten eggs
  • 1/3 cup milk, or half and half
  • 4 flour tortillas
  • 1 cup cheese, such as Mexican Blend, sharp cheddar, or Monterrey Jack
  • 1/2 tbs. taco seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbs. chopped cilantro
  • garnish: paprika


  1. Roast the poblano and the jalapeno, place in a plastic baggie, and let sit 15 minutes.
  2. Using plastic gloves, strip off the skins of the peppers, and discard.
  3. Seed and chop the peppers, put aside.
  4. Grease a 1.5 qt. baking dish.
  5. Tear the tortillas into pieces, place on the bottom of the dish.
  6. Top with the pepper pieces.
  7. Heat the oven to 350 F.
  8. Saute the scallions and garlic in the olive oil.
  9. Beat the eggs with the milk and half the cheese.
  10. Add the seasonings and cilantro.
  11. Pour the egg mix in the baking dish.
  12. Bake 30 minutes.
  13. Sprinkle the rest of the cheese on top, then sprinkle with paprika.
  14. When cheese has melted, cut and serve.