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Chili Rellenos Casserole

A casserole of charred Anaheim chilies stuffed with cheese, topped with a beaten egg mixture and baked until golden.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Jalapeno and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 561 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chili Rellenos Casserole

Oven350 °F
Timeabout 35 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350 °F. Oil a 9 × 13‑inch baking dish.

  2. To roast chilies, place them in a preheated 450 °F oven on a cookie sheet, turning after 10 minutes, and continue roasting until the skins blister and blacken in spots.

  3. Or, place on a broiler pan and broil about 5 to 6 inches from the heat source, turning often, until the skin is charred on all sides.

  4. Or, hold over a gas burner, turning until all sides are charred.

  5. Place the chilies in a bag or covered bowl for about 10 minutes; the skin should peel right off.

Assemble and bake

  1. Stuff each chile with a cheese stick and place it in the baking dish.

  2. Beat together the eggs, jalapeno, flour, salt, and milk in a bowl; pour over the chilies and sprinkle cheese over the top.

  3. Bake for about 35 minutes, or until golden brown. Cool for 10 minutes before serving.

Nutrition, whole recipe (rough)

916Calories
42 gProtein
34 gFat
110 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Cheddar Cheese1 oz (28g)113
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Jalapeno + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together561 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cheese + cheddar cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together984 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + cheddar cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Jalapeno + cheddar cheesetop 14% of all pairs
    Smell alikelow
    Cooked together411 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard and bind the casserole into a sliceable structure as they cook.
Monterey jack cheese
Melts into the filling, adding richness and a creamy texture around the chilies.
Flour
Thickens the egg and milk mixture so it holds together rather than running out.
Milk
Adds moisture and loosens the egg mixture into a smooth, pourable custard.
Cheddar cheese
Melts over the top and browns, adding flavor and a golden crust.

The step that matters

Charring and peeling the chilies. Blistered, blackened skin loosens so it peels off cleanly after steaming in a covered bowl. Leftover skin can taste bitter and become tough in the finished casserole.

Swap the jalapeno

How well each one fits the dish's main ingredients (cheese, egg, flour, milk, cheddar cheese):

  1. Jalapenothe original
  2. Nutmegfits about as well
  3. Cinnamonfits less well
  4. Turmericfits less well

Fit is the average pairing score against cheese, egg, flour, milk, cheddar cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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