Chile Relleno Casserole

*This dish can serve both as a main dinner course or a hearty breakfast or brunch.


  • 1 cup half and half
  • 2 eggs
  • 1/3 cup all purpose flour
  • 2 (7 oz.) cans of Ortega whole chiles.
  • ½ pound jack cheese
  • ½ pound cheddar cheese
  • 1 (8 oz.) can tomato sauce


Preheat oven to 350. Beat together half and half, eggs, and flour into a well blended batter. Set aside. Slit each chile down one side, lay open and remove any “veins.” Set aside. Grate cheeses and combine. In a 1 ½ qt. casserole dish, alternate layers of chiles, batter, and cheese. Make sure to keep about a handful of cheese set aside. Pour tomato sauce over top. Sprinkle with remaining cheese. Bake for 45 minutes. Serve.