Chile Relleño Casserole

37 g
22 g
41 g
Total Fat
45 min
Prep Time
15 min
Cook Time


  • 12 whole green chiles, preferably fresh-roasted Hatch or 5 (4-ounce) cans drained, rinsed and seeded
  • 1 pound longhorn-style chunk Colby or Colby-Jack cheese
  • 12 eggs
  • 1½ cups half and half
  • 1 teaspoon dried oregano leaves, crushed
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon fresh ground pepper

Nutrition Facts

per serving

Calories: 579
Protein: 37 g
Carbohydrate: 22 g
Fiber: 2 g
Total Fat: 41 g
Saturated fat: 21 g
Cholesterol: 473 mg
Calcium: 126% DV
Sodium: 1050 mg


Preheat oven to 375°F. Butter a 9X13-inch baking dish and set aside.

Shred 1/4 pound of cheese; set aside. Cut remaining cheese into long strips.

Stuff whole chiles with strips of cheese; place in casserole dish. Place extra strips between chiles. Whisk eggs with half and half; add oregano, cumin, salt and pepper. Pour egg mixture over chiles; top with shredded cheese. Cover with aluminum foil. Bake in oven for 15 minutes; remove foil and bake about 15-20 minutes more until center is set.