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Chili Relleno Casserole Recipe

Breakfast

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16 Aug

Hello! I made this Chili Relleno Casserole for my brother and SIL to enjoy in the ravenous, zombie-like state that comes from having a new baby and a 3 year old. I’m pretty sure they aren’t going to remember how delicious it is so I’m sharing the recipe with you! (That won’t help them remember but it will help me remember how to make this again.)

I made this ->  Chili Relleno Casserole Recipe with rice a long time ago. It was a BIG hit and I was really happy with how it came out. But I served that Mexican inspired casserole for dinner.

This one seems more appropriate for breakfast (or lunch or a snack or dinner too I guess).  Serve it with tortillas for a delicious make-ahead breakfast.

Easy Chili Relleno Casserole Recipe

easy chili relleno casserole recipe 1 (785x589)

The whole green chilis from a can aren’t usually hot / spicy at all. But a few companies do sell cans that are “Hot” but it will say it on the can. (Most of the ones at the store are “Mild”.)

You can control the spice and flavor by adding Cholula / Tapatio or a similar hot sauce to taste. Green salsa would would great too.

easy chili relleno casserole recipe 5 (785x589)

Print Recipe
Chile Relleno Casserole Recipe
Easy and healthy Chili Relleno Casserole Recipe. Healthy and make-ahead option for breakfast.
Course breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 8 oz shredded jack cheese
  • 6 eggs
  • 1/4 cup milk
  • to taste Cholula or similar hot sauce
  • salt/pepper
  • optional: chili powder or cayenne
Course breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 8 oz shredded jack cheese
  • 6 eggs
  • 1/4 cup milk
  • to taste Cholula or similar hot sauce
  • salt/pepper
  • optional: chili powder or cayenne
Instructions
  1. Directions: Pre-heat oven to 350 degrees. Spray baking pan with non-stick spray or butter. Beat together eggs, milk, hot sauce, S&P Drain green chili. Place layer of chilis on bottom of pan. Top with 1/3 the shredded cheese. Repeat – another layer of green chili then shredded cheese. Carefully pour egg mixture over chili & cheese. Top with any remaining cheese. Bake at 350 degrees until set.
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6 Comments

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Reader Interactions

Comments

  1. DebJo says

    2017-08-17 at 4:55 am

    You are so awesome for taking them food! I think I age PB&J and mac&cheese every day for weeks after having mine. Not that I’m complaining, both are my “go to” comfort foods. 😀 Anyway, just popped in to say what a wonderful red-head Monican you are!

    Reply
  2. Charmaine Ng | Architecture & Lifestyle Blog says

    2017-08-16 at 9:46 pm

    I love that it’s spicy! Sounds delicious!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  3. Nicole says

    2017-08-16 at 2:54 pm

    Sounds delish! I think the chiles are missing from the ingredient list.

    Reply
  4. rebecca says

    2017-08-16 at 2:54 pm

    How many chilis?

    Reply
    • Run Eat Repeat says

      2017-08-16 at 4:55 pm

      I used the whole can – I’m not sure how many are in there.

      Reply
      • bj roberts says

        2017-08-16 at 10:24 pm

        what size can what type chilies did you use its not listed in the ingredients
        thank you

        Reply

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Hi! I'm Monica, I love running, eating and sharing the best tips & strategies to help you RUN your BEST life! I've run +50 half & +30 full marathons and... More » about About

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