Baked Chili Rellenos Recipe for a Flavor-Packed Breakfast Delight

This Baked Chili Rellenos Recipe is a delicious way to start your morning with cheesy goodness and vibrant flavors from green chilis.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 slices

Course: Baking

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

27 ounces whole green chilis a can brings vibrant flavor and a mild kick
1.5 cups milk adds creaminess and binds the casserole
6 large eggs provides protein and structure
0.5 cups all-purpose flour helps thicken the mixture
1 teaspoon coarse kosher salt enhances all flavors
0.5 teaspoon smoked paprika adds depth and smokiness
0.5 teaspoon black pepper offers subtle spice

For the Cheese Layers

0.5 pound cheddar cheese grated for gooey goodness
0.25 pound pepper jack cheese grated for a playful kick

Equipment

blender
9x13-inch baking dish

Method

How to Make Baked Chili Rellenos

Preheat your oven to 375°F.
Prepare the chilis by splitting them lengthwise. Layer half of the chilies in a 9×13-inch baking dish, followed by half of the grated cheeses. Repeat for another layer!
Blend the milk, eggs, flour, salt, paprika, and black pepper in a blender until smooth.
Pour the blended mixture evenly over the layers of chilis and cheese.
Bake for 40-50 minutes until the top is set and golden brown. Let cool slightly before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Garnish with fresh cilantro or avocado for extra flavor. Store leftovers in an airtight container for up to 3 days, or freeze for 2 months.

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