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  • Writer's pictureElan Dakota Halpern

Chile Relleno Casserole

Yield: ~1 hotel pan


  • 3 lbs. Monterey Jack cheese, shredded

  • 3 lbs. Cheddar cheese, shredded

  • 10 4-ounce can diced green chilies, drained

  • 3 medium onions, grated

  • 30 large eggs, separated

  • 4 cups milk

  • 6 tbsp. flour

  • Salt and pepper to taste

  • 12 tomatoes, sliced

  • Salsa


1. Preheat the oven to 350 degrees F. In a large bowl, combine the cheeses,

chilies, and onions. Set aside.

2. Add the egg yolks and milk, flour, salt and pepper. Stir well until the flour is all


3. With an electric mixer on high, beat the egg whites in a large bowl until they

form stiff peaks. Gently fold them into the yolk mixture and fold half of this into

the cheese mixture.

4. Spoon this into a greased 2 inch hotel pan, and spread the remaining egg

mixture on top. Bake, uncovered, for 30 minutes. Arrange the tomato slices on

top and bake another 15 minutes, or until the eggs are firm. Serve with salsa.

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