Chili Relleno Casserole

Serves     6 - 8


4oz. smoked chorizo (Spanish sausages) diced
1 large onion, chopped
2 – 4 jalapenos, halved, seeded and sliced into ½‐inch slices
1 large sweet pepper, halved, seeded and sliced cross‐wise
3 cloves garlic, minced
¼ t dried oregano
2 eggs plus 2 whites
1c milk
1/3 c flour
just a pinch of salt
ground black pepper
½ t baking powder
1lb. grated cheese (either a Mexican blend or a combina2on of mozzarella and cheddar, or Monterey
jack all work well)


Heat a large skillet over medium heat and add chorizo. Cook, stirring, about 8 minutes to render a bit of
the fat. Set aside. Add onions and cook 5 minutes. Add jalapenos and sweet peppers and cook 4
minutes. Add garlic and oregano and cook 1 minute more. Remove from heat. In a medium bowl, whisk
together the eggs, milk, salt, pepper and baking powder. Preheat oven to 350. Coat a 9 x 13‐inch pan or
near equivalent ( you could also use a smaller, taller pan and do more layers) with non‐stick cooking
spray. Spread a thin layer of the egg mixture on the bottom of the pan. Top with chili/onion mixture.
Next sprinkle about one‐fourth of the cheese over the chili/onion layer. Add the cooked chorizo, and
sprinkle another one fourth of the cheese over that. Finally, pour the rest of the milk and egg mixture
over all and top with remaining cheese. Bake in center of oven for about 35‐45 minutes or until set and
the cheese is lightly browned. Allow to sit for 10 minutes before serving. Serve hot, with your favorite


Notes and Instructions