This casserole is easier to make than it is to pronounce (say it with me: CHIL-ees or CHEE-lays re-YEN-ohs). Practice saying it a few times while it bakes, so the name rolls off your tongue as you sashay it to the table.
Real chilies rellenos are delicious cheese-stuffed poblano or Anaheim peppers, battered and deep-fried. This is a much easier and faster – and slightly more heart healthy way – to get a similar flavor.
As a casserole, it makes a perfect side dish to round out a Mexican dinner of tacos, enchiladas or burritos, or it can stand on its own as a brunch or light supper dish. You can control the heat by choosing your canned chilies carefully (look for mild if you’re trying it for the first time or your family isn’t fond of spicy foods.)
My original recipe was clipped from a magazine years ago, and called for using a carton of pancake batter, but I don’t keep that on hand, so it’s just as easy to pull together the ingredients or cheat a bit with some Bisquick mix.
Chilies Rellenos Casserole
2 cans (4 ounces each) whole green chilies, drained
2 1/2 cups shredded Monterey Jack or Colby-Jack cheese, divided
3 large eggs
1/4 cup butter
1 cup Bisquick
2 cups milk
1/2 teaspoon salt
Salsa for topping
Preheat oven to 375. In 9×13 casserole pan, melt butter and tilt pan to cover bottom. Place green chilies on buttered pan. Cover with 2 cups of cheese. Whisk together eggs, Bisquick, milk and salt and pour over cheese and chilies. Sprinkle with remaining 1/2 cup cheese. Bake for 30-35 minutes or until puffed and golden on top, and lightly browned around edges. Serve immediately with salsa to spoon over the top.
This dish is best served fresh and hot, but leftovers can be stored and reheated… if you have any!