Chile Relleño Casserole

Chili Relleno Casserole in the solar oven

Chili Relleno Casserole

Chili Relleños are common items on Mexican restaurant menus across the country.  Here is a quick and easy way to recreate that delicious  dish.  Here it is served with homemade nachos and fruit kabobs.

Chile Relleño Casserole

  • 4-5 fresh green chili’s, roasted (or 1 large can whole green chilis, drained)
  • 1/4 – 1/3 lb pepper jack cheese, cut in strips
  • 1/2  lb Mexi-blend cheese, shredded
  • 2 – 4 eggs
  • 1/2 tsp salt
  • 1/2 cup milk
  • paprika

Pre-heat solar oven while mixing ingredients.

Stuff the green chili’s with the pepper jack cheese.  Layer the stuffed chili’s in a granite ware pan. 

Green chili's stuffed with pepper jack cheese

Green chilis stuffed with pepper jack cheese

Combine and beat together the eggs, milk, and salt.  Pour over the cheese and chili’s.  Sprinkle with paprika.

Egg mixture poured over stuffed green chilis for Chili Relleno Casserole

Bake in solar oven 1 to 1 1/2 hours. 

When eggs are set, cover with shredded cheese.  Put back into the solar oven long enough to melt the cheese. 

Chili Relleno Casserole baked in the solar oven

Chili Relleno Casserole baked in the solar oven

(In regular oven, bake at 325° for 30 – 40 minutes.)


4 thoughts on “Chile Relleño Casserole

  1. Hi there! My husband and I and our little family live nearby, and we’d love to get started with solar cooking this summer. Do you have any advice to share with newbies?

    • Hello Solar Friend and Neighbor, I am so glad that you are interested in solar cooking. I think you will find it easy and fun. My advice is to start simple, just to prove to yourself that solar cooking really does work. The first thing I cooked was chili dogs – canned chili with cut up hot dogs. Just heat and eat, but it proved to my husband – the grill master – that the sun really could cook a meal. Beans are fool proof. Solar omelets are easy to stir up, quick to bake, and delicious. Be patient and let the sun do it’s work. Pretty soon, you will get the hang of estimating the timing. Have fun. Keep in touch and let me know how you’re doing.

  2. THIS is the perfect casserole to use at Solar events! Thanks for sharing. I have a big one coming up on the 28th and will be able to give little tastes to everyone! You are just too cool. TexMex foods are not that prominent in my cooking and, yet, I love them and manage to eat out at a local Mexican (high-end) restaurant at least once a month! (Of course, they do serve a fantastic Magarita….)

    • Glad you like it. TexMex is a favorite around here, as you can probably tell. We love it anyway we can get it. The best thing is pico de gallo made from fresh garden veggies – tomatoes, peppers, onions, cilantro – served with a basket of crispy corn chips. Yummm. I have to limit myself or I could eat the whole basket of chips by myself. 🙂

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