This Chiles Rellenos Casserole recipe is one my sister’s, Joanne Sharps and it is the “go to” side dish every time we have tacos, taco salad or enchiladas. I have a selfish reason for listing this recipe in the blog; my recipe card is fading and I need a safe place of recovery for this popular dish! I hope it will become an easy family favorite for you also. And it works for the vegetarians in the family.

Classic Country Foods Salsas are the perfect toppers for these dishes. Choose from Classic Country Foods Hot, Mild or Sweet Heat Salsa made with apples. Every one loves salsa, it is just a matter of how much heat.

Chiles Rellenos Casserole 

1 small can (4oz) Chile peppers
½ lb. Cheddar or Pepper Jack Cheese
2 eggs
2 Cups Milk
½ Cup Flour
1 tsp. salt

Preheat over to 350•
In the bottom of a buttered casserole arrange Chile peppers. Cut them into 2” pieces if using whole peppers.
Cut cheese into long fingers and arrange in an even layer over peppers.
Beat eggs slightly. To eggs add milk, flour and salt and beat until incorporated.
Pour egg mixture over cheese.
Bake the casserole in a 350• oven for 45-50 minutes or until the custard is set. The casserole is done when a knife inserted comes out clean.

Top with Classic Country Foods salsa and enjoy!

Denise Hitchcock