Mini Chile Relleno Casseroles

March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (159 votes)

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook's best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

"Thought this was great. Does need a litle seasoning with salt and pepper. Make sure you squeeze all th eliquids out of th echiles as there was some residual liquid in th ebottom of the dish. Great breakfast dish and would be a great...
Mini Chile Relleno Casseroles

19 Reviews for Mini Chile Relleno Casseroles


I am gluten intolerant so am constantly looking for recipes like this. I made half the recipe and enjoyed every bit of it twice. Easy and tasty. Will make the full recipe next time.


Yummy! I served them with refried beans on the side, and it is a complete dish!


This recipe did not let me down - it was so delicious!! After reading other chile relleno casserole recipes online, I decided to add 2 Tablespoons of flour and 2 teaspoons of chili powder. It was fabulous but would have been wonderful without my additions also. I had 7oz. ramekins and the casseroles were done in about 30 minutes. A very simple, very EASY dinner. This will definitely be going into my recipe file.


My husband LOVED this dish! Such a tasty twist on an egg casserole - - definitely worth trying.


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