Chile Relleno Bake
  • 1 pound shredded beef from Mexican Style Shredded Beef
  • 2 cans (4 ounces, each) WHOLE green chilies, cut in half and seeded and drained on paper towels
  • 2 cups (8 ounces) shredded Mexican Style Cheese or Pepper Jack Cheese, divided
  • 4 eggs
  • ¼ cup flour
  • 1½ cups milk
  • 1 teaspoon Frank's Hot Sauce
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Cut green chilies in half and place half in a lightly greased 2-quart shallow baking dish. I used a 11 x 7 inch dish. Add 1½ cups of the shredded cheese. Top with the shredded beef mixture and then layer the remaining chilies and set aside.
  2. Beat together the eggs and flour until smooth. Add the milk, Frank's, garlic powder, salt and pepper. Blend well and carefully pour the egg mixture over the casserole. Bake in a 350 degree oven for about 45-50 minutes or until a knife inserted in the center comes out clean. Top with the remaining ½ cup cheese and place back in the oven for a few minutes until cheese is melted. Let stand 5 minutes before serving.
Cook's Notes:
  1. You may also brown a pound of lean ground beef with 1 cup of chopped onion, season lightly with salt and pepper.
  2. Use in place of the shredded beef.
  3. We like to top the bake with diced tomatoes, green onions, sour cream, and maybe a few sliced jalapeƱos.
Recipe by Sunflower Supper Club at