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Chili Rellenos Casserole

Chile Rellenos Casserole

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 15 minutes
Preparation Method:
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 5 (1 votes cast)


This recipe is recommended for 6 servings
  • 2 (4.25-ounce) cans CHI-CHI'S® Green Jalapeños Whole, drained
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese with peppers
  • 2 large eggs
  • 3/4 cup milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon coarsely ground pepper


  1. Heat oven to 400ºF. Lightly grease 8x8x2-inch baking dish.
  2. Cut slit in each jalapeño lengthwise down one side.
  3. In small bowl, mix cheeses. Fill each jalapeño with about 3 tablespoons cheese. Place cut-side-down in baking dish.
  4. In large bowl, beat together eggs, milk, flour and salt until well blended and frothy. Pour egg mixture over jalapeños. Bake 25 to 30 minutes or until lightly golden brown.
  5. In small saucepan, combine tomatoes, bacon, cilantro, garlic, oregano and black pepper. Bring to a boil. Cook, stirring occasionally, 5 minutes. Spoon sauce over jalapeños. Serve with chopped fresh cilantro and sour cream, if desired.