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Chile Relleno Casserole Wrap Recipe

The flavor of a mild chile pepper filled with cheese, dipped in batter and deep fried is exquisite. Sometimes I want the taste without the grease that comes with deep frying. On those days, I reach for my small casserole dish, my favorite can of whole green chile peppers, and a few other humble ingredients. Within a few minutes, my casserole is ready to go into the oven. Preparing the casserole and baking it takes about an hour. What a feast we have when it comes out of the oven! Enjoy this wonderful taste treat as a burrito-type wrap or as a side dish to serve with those favorite Mexican sandwiches, tacos and tostados.

Chile Relleno Casserole Wrap


Non-stick cooking spray
1 small can whole green chile peppers (Drain them and reserve the liquid.)
-3/4 cup grated cheese (I use a combination of pepperjack and Mexican cheese)
cup flour (I used half Bronze Chief whole wheat flour and half white flour. You may use all white flour.)
teaspoon baking powder
teaspoon salt
1 teaspoons oil
1 egg
cup milk
teaspoon dried onions
cup additional grated cheese


Preheat the oven to 350 degrees F.

Spray a small baking dish (4-5 inches across-or use an oven safe bowl) with non-stick cooking spray. Spread can of the peppers on the bottom of the dish, inside down against the bottom of the dish. Typically, a can has 3 peppers folded into it. I tear each of them in half and use 3 halves on the bottom. Spread -3/4 cup of grated cheese on top of the peppers. Cover the cheese with the remaining peppers.

Whisk together the flour, baking powder, salt, oil, egg, reserved pepper liquid, and a little of the milk until the mixture is smooth. Then, add the rest of the milk slowly while continuing to whisk it together. Gently pour the milk and egg mixture over the peppers. Top the casserole with cup of grated cheese and place the dish in the oven.

Bake for about 45 minutes. The chile relleno casserole is done when it is brown around the edges and pulling away from the sides.


If you have Bisquik or another baking mix on hand, you may substitute it for the flour, baking powder, salt, and oil.

This casserole may be eaten wrapped as a filling in a flour tortilla. Cut the chile relleno casserole into the desired size. Use a high fiber fresh tortilla or your favorite tortilla for the wrap. Lay your tortilla flat on a plate and drizzle it down the middle of the tortilla with salsa or pico de gallo. Add shredded lettuce on top of the sauce and your piece of chile relleno. Wrap it up, starting at one edge and rolling to enclose the filling.

Rather than a wrap, or burrito filling, you may want to serve it as a side dish with bean burritos, tostados, or tacos. It makes four small servings.

This wrap makes a fine brunch dish. Since it is prepared in the oven, you have time to work on other parts of your menu while it cooks. Served as a filling in a wrap or as a side dish, this recipe is sure to delight your family and friends.

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Content copyright © 2015 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.


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