Chili Rellenos Casserole

Chili Rellenos Casserole

Two confessions! I’ve never made a casserole before and never had one growing up. Also, I love chili rellenos. This turned out to be a quick and easy meal given that I have a kitchen curious toddler who scurries over at the sound of drawers opening and utensils clanking. This was a little spicy for our little guy, so I might not add the chipotle next time. The Greek yogurt was a great substitute for the sour cream.

Have fun with the cheeses you decide to use and get creative by stuffing some rellenos with chicken or pork.


  1. Whole Green Chilies – 12 or 15 oz can
  2. Havarti Cheese – 4 deli slices, cut or torn into strips to slip into each chili
  3. Flour – 1/2 c.
  4. Chili Powder – 1 tsp.
  5. Chipotle – 1/2 tsp.
  6. Smoked Paprika – 1 tsp.
  7. Eggs – 4 large
  8. Whole Milk – 1/2 c.
  9. Cheddar Cheese – 1/2 c. or more
  10. Salsa – 1/2 c.
  11. Greek Yogurt – 1/4 c.
  12. Green Onions – garnish (4 or more)
  13. Avocado – 1 large sliced


  1. Preheat oven to 350F & lightly coat baking dish with cooking spray.
  2. Drain and lay each chili flat on paper towels.
  3. Slip a piece of havarti into each chili. Don’t worry about filling it from top to bottom – it will spread when cooked.
  4. Combine and mix items 3 thru 6 before mixing in ingredients 7 & 8.
  5. Pour egg & flour mixture over chilis & layer the top with cheddar cheese.
  6. Bake for 35 minutes and top with 10 thru 13.


Comments, Suggestions, Ideas?