Saturday, May 23, 2009

Chili Relleno Cassarole - Great for Shavuot and Kosher for Passover!

This recipe fits in a 13x9x2" pan.  It is easily halved but makes for fantastic leftovers - hot or cold.

4-4oz cans of whole Ortega Chiles, seeds and tough veins removed
2 Cups grated Monterey Jack Cheese
2 Cups grated Cheddar Cheese
4 eggs
12 oz. can evaporated milk

Chopped fresh tomatoes (olives, cilantro, salsa, sour cream or other garnish that you enjoy)


Pre-heat oven to 400 degrees

In a 13 x 9 x 2" pan, layer 2 cans of the chiles, covering the bottom of the pan. Sprinkle half of the cheddar and half of the Monterey Jack cheese on top - see photo just above this section.

Layer the rest of the chiles on top. Add the rest of the cheddar cheese.

Beat the eggs and milk together.  Pour over the chili/cheese mixture.

Bake at 400 degrees for 30 - 45 minutes or until the egg/milk mixture is no longer runny.  The top should be a bit brown.

Top with chopped fresh tomatoes, olives, cilantro, sour cream, as desired.

Serve with rice and beans.  Chips and guacamole are a nice accompaniment, as well. 

Kosher for Pesach (Passover)  - check all labels to make sure the ingredients are Kosher for Pesach


  1. Your casserole looks delicious! I think I like it better than the normal rellenos.

    1. I hope you find time to make it, Reeni. I prefer it to the normal rellenos as it is not fried. I am not a fan of deep fried food so this works for me.

      Let me know if you make it and how it comes out for you.


  2. Fantastic recipe. From day one, it became a new family favorite. Thanks for sharing.