Chiles Rellenos Bake

Just a warning here…this Chiles Rellenos Bake is very addicting! Made in a square baking pan, you cut it into squares, and it makes such a great, cheesy appetizer or snack—or even a tasty brunch side dish! It’s really hard to stop eating!

The flavor of the chiles blended with the cheese is so good! Whatever the occasion or meal you make this for, I’m sure it will be a big hit! If you need more servings for a larger crowd, double the recipe and make it in a 9 x 13″ pan. If you happen to have leftovers, it reheats in the microwave well too!

Chiles Rellenos Bake

  • Servings: 9-12
  • Difficulty: easy
  • Print


Makes an 8 x 8″ pan, 9 to 12 servings

4 cups shredded Cheddar and Monterey Jack cheese blend
2 (4-ounce) cans chopped green chiles, drained
3 large eggs
2 Tablespoons Half & Half (light cream)
1/4 teaspoon paprika
1/4 teaspoon onion powder
1 Tablespoon plus 1 teaspoon all-purpose unbleached flour

Preheat oven to 375˚F. Grease an 8″ square baking pan or dish.

Sprinkle half of the cheese, 2 cups, on the bottom of the baking pan or dish. Layer the green chiles evenly over the cheese, then layer the remaining 2 cups cheese over the chiles.

Mix eggs, Half & Half, paprika, onion powder, and flour together, blending well, and pour over the ingredients in the pan. Bake uncovered at 375˚F for 26 to 30 minutes, until set. Cool 10 to 15 minutes, then cut into squares and serve while still warm.

Recipe from NancyC |

You can’t go wrong with green chiles and lots of cheese, right? This recipe would be great to make for game day too—whether you’re watching the game at home or tailgating, as long as you can keep it warm. Do you have a favorite cheesy appetizer recipe?

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.


12 thoughts on “Chiles Rellenos Bake

  1. Pingback: Chiles Rellenos Bake — NancyC | My Meals are on Wheels

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