Chili relleno casserole

3.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 17.3 g
  • Cholesterol: 189.6 mg
  • Sodium: 368.9 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 19.6 g

View full nutritional breakdown of Chili relleno casserole calories by ingredient

Number of Servings: 6


    6-8 large chilis (I use poblano-can also use canned whole green chilis)
    4 eggs (can use 2 eggs and 2 egg whites also for lower fat alternative)
    1 tsp cumin
    1/2 tsp pepper
    1 can nonfat evaporated milk
    3 TBSP flour
    3 cups shredded monterey jack cheese (can use reduced fat cheddar also)


If using fresh chilis, broil chilis about 2-3 minutes each side until they are slightly blackend. Place in plastic bag for 5 minutes and then remove skin. Slice in half, remove seeds and lay in oblong pan (8x11). If using canned whole green omit broiling, slice in half lengthwise and layer in oblong pan. Cover with cheese. Combine milk, eggs, flour, cumin and black pepper. Pour over chilis and cheese. Bake at 350 for 25 minutes. Makes 6 cervings.

Number of Servings: 6

Recipe submitted by SparkPeople user LYNCKA.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    Kind of like a quiche that forms its own crust. Will make again, but it cries out for guacamole, sour cream and salsa. - 1/24/09

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    1 of 1 people found this review helpful
    I would have used some additional meat. I think Chicken would be good, husband says crumbled cooked bacon. We used out own poblamo peppers. That was very tasty. Get fresh if you can. Easy to char and skin. - 9/2/08

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    1 of 1 people found this review helpful
    delish ! - 2/16/08