Recipes > Chile Relleno Bake

Chile Relleno Bake

Taco Seasoning is great for breakfast!


8 servings

Total Time


Cook Time

35 to 40 minutes



1 can (15 ounces) diced tomatoes

1/4 cup taco seasoning

2 tablespoons minced onion

12 ounces chilies, whole, canned

4 cups (24 ounces) shredded Monterey Jack cheese

2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups milk

1/4 cup flour

5 eggs

1 teaspoon salt

1/2 teaspoon ground white pepper

1/4 teaspoon Spanish Paprika


Combine tomatoes, taco seasoning and minced onions in a small bowl; set aside.

Slice chilies lengthwise and place in a greased 13 x 9-inch baking dish. Spread tomato mixture over chilies; top with cheeses.

Combine milk and flour in a large bowl, beating until smooth with a whisk. Add eggs, salt and ground white pepper; beat until well mixed. Pour over cheese in baking dish. Sprinkle with paprika, if desired.

Bake uncovered at 350°F for 35 to 40 minutes until browned and knife inserted in center comes out clean. Let stand 10 minutes before serving.


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