Huevos Chiles Rellenos

Huevos Chiles Rellenos Title Pic

One of the best parts about writing a blog is getting to forge new relationships with other bloggers! Not only do we get a chance to make new friends and help promote each other’s stuff, but occasionally, we do something awesome like a huge round-up of our favorite recipes or decorating ideas.

When we decided to make our round-up theme “brunch”, I knew exactly which recipe I wanted to use. This one comes from my dear friend and mentor, Mrs. Diane. Mrs. Diane was my Sunday school teacher as a child, and then my ministry partner and sounding board when I became a children’s minster.

Our church hosted two brunches a year. One at Easter for the children and their families, and once in the fall to honor all of our volunteers. That is how I came to fall head-over-heals in love with Huevos Chiles Rellenos. Unlike most egg casseroles, this one does not have a thick pastry crust, and it also offers a little kick thanks for the green chiles.

Huevos Chiles Rellenos is easy to throw together and works for any meal of the day.  I often make it for dinner and simply add some Mexican cornbread on the side. If I could offer one word of warning when making this dish, it is this; make sure you buy green chiles and not jalapenos! I have made this mistake more than once.  It’s easy to do, they are in similar cans and are in the same location at the store. If you are only feeding a small number of people, you can easily half the recipe. I do this and use an 8″ x 8″ glass dish.

Enjoy your Huevos Chiles Rellenos, and make sure you click around on the other brunch recipes below.

Note: This recipe is originally from the cookbook, ‘Notably Nashville’ published by the Junior League of Nashville – 2003.

egg casserole with green chiles

Huevos Chiles Rellenos

Yield: 10 servings


  • 10 eggs
  • 1/2 cup butter, melted
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 - 8oz can chopped green chiles
  • 2 cups cottage cheese
  • 16 ounces (4 cups) shredded Monterey Jack cheese
  • Salsa (optional)


  1. Beat eggs with butter in mixing bowl.
  2. Add flour and baking powder and mix well.
  3. Stir in green chiles, cottage cheese, and Monterey Jack cheese.
  4. Spoon into a 9x13 inch baking dish.
  5. Bake @ 400 degrees F for 15 minutes.
  6. Reduce temperature to 350 F and bake for 35 minutes longer.
  7. Serve with salsa.
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Deborah Ward
Like any good southern girl, I love down home cooking, growing my own food, mason jars, crafting, and being the sweetest wife any guy could ask for. I take pride in keeping a warm and welcome home for my family, which includes, three children, three cats, one dog, and a guinea pig.

3 thoughts on “Huevos Chiles Rellenos

  1. Carlee

    I love how little flour this has compared to eggs and cheese. All that cheese! Mmm and green chiles to boot. I can’t wait to try this!

  2. ashleigh

    This looks like such a delicious recipe, thank you for sharing! I love all things eggs, so I know I’ll love this dish!

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