4 Reviews of Easy Chile Relleno Casserole

From: PrairieHarpy

On Oct 28, 2008

i used chopped chilies instead of whole, fat free half and half instead of regular, eggbeaters instead of eggs, and a 1 pound mexican blend shredded cheese instead of the two 1/2 pounds (basically a pre-sold mix of jack, cheddar, and maybe asagio or something). used the tomato sauce and flour as called for. not sure how i could lighten it up anymore than that. DH's cholesterol is high, so i'd like to use less full fat dairy than i have been lately but i think this wouldn't survive that. it survived everything else nicely tho. very yummy and quick to prep! thanks.

From: kayak_bob

On Jan 28, 2006

I really liked the propostions of egg to chile to cheese. I substituted 8 fresh poblano chiles (charred, steamed, & seeded) and added 1t ground cumin to the egg. Used 11x7" pan.

From: BizZaar

On Sep 24, 2009

Thanks, Hazelruthe! Finally a GREAT recipe for this dish! I doubled the recipe and put just a pinch of cayenne, cumin, cinnamon and clove into the sauce. DELICIOUS!

From: FLUFFSTER

On Jan 3, 2006

I have made several chile rellano recipes, but this one is by far the best! I served a "Recipezaar" brunch of sorts, and my table was laden with so many recipes from the zaar. This casserole was so smooth and creamy, and so tasty. So many compliments! Thanks so much for sharing!