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Chile Relleno Casserole
By Chef Tom Fraker

Chile Relleno Casserole


8 Pasilla Pepper roasted and seeded
8 cups Soy Shreds or use half Mozzarella and half Cheddar
4 Eggs
1 1/2 cups Milk
2 tablespoons All-Purpose Flour sifted
1/2 teaspoon Black Pepper
1/4 teaspoon Kosher Salt


Preheat oven to 350°F.

Lightly oil baking dish with pan spray and set aside. Set peppers in the bottom of the dish in a single layer. Next sprinkle ½ of the cheese over the Pasilla Pepper. Repeat the last two steps, layering Pasilla Pepper and cheese, then set aside.

In a kitchen aid or mixing bowl, blend the eggs and the next 4 ingredients until well incorporated and frothy. Pour the mixture over the Pasilla Pepper and cheese. Sprinkle the top with the pico de gallo. Cook in the oven until eggs have set and a knife comes out clean when inserted into the center of the casserole. This will take about 45 minutes. Let it stand, uncovered for about 20 minutes.


I like to serve this dish with a couple of slices of fresh jalapeño peppers on top for garnish. Baby greens and pear tomatoes make for a nice accompaniment dressed with your favorite Melissa's Good Life Food Salad Dressing.

Makes 6 servings.