Monday, August 1, 2011

Oh yeah....Chile Rellano Casserole

It is not diet food. It is not for the lactose intolerant. It is vegetarian, but it is not vegan. What it is is a-b-s-o-l-u-t-e-l-y d-e-l-i-c-i-o-u-s.

I made it with the giant pile of Anaheim chiles photographed in a post below. It's a bit of a pain, because lots of chiles need to be roasted, peeled and seeded. But it's worth it. And the diet part? Well, I only grow enough chiles to have maybe two of these a year. If you're on Weight Watchers, this would be classified as those bonus weekly points.

Here is the recipe, which I got off of Cooks.COM. We garnished it with black olives, enchilada sauce and a dollop of sour cream. Heavenly!


1 (5 or 6 oz.) can evaporated milk
4 eggs
12 to 14 chilies or other lg. chilies, roasted & peeled
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. flour
3/4 lb. Monterey Jack cheese, grated
3/4 lb. Cheddar cheese, grated

After greasing an 8 to 9 inch square pan, place half the chilies and cover with half the cheese. Add another layer of chilies, then another layer of cheese. Beat eggs, add milk, and baking powder, flour and salt. Pour on top. Bake 45 minutes in a 350 degree oven.

Serves 6-8.


  1. Yummmm....I love Chile Rellenos. I'm making that for sure, no matter how many points it is!

  2. It really does taste exactly like a chile relleno just without all the hassle and deep frying. It's a lot like the one they make in the cafeteriaat work, but better. Not as much egg, more cheesy. I used regular evaporated milk, but next time, I'd use either 2% or skim. It's pretty rich. Best part on the diet front is it's only a 9X9 pan, so you can enjoy it one night and there's not a lot of leftovers.