Chile Relleno Bake

One of my dad’s favorite things to order at Mexican restaurants is the chile relleno dish. He enjoys spicy foods (like make your forehead drip with sweat hot), so I was nervous at first about eating the chiles. But this dish really isn’t too hot at all, even for those of us with unfortunately sensitive taste buds. The chile and chorizo give it a little bit of a kick, but the bread and cheese balance it out in the ultimate fall breakfast dish. I know it’s not quite fall yet, but I can feel the weather already changing. It’s not getting warm until later, the nights are getting colder faster, so what better way to wake up then to a deliciously warm and filling chile relleno bake?



  • about 10 oz whole green chiles
  • 2 cups shredded Mexican blend cheese
  • 6 eggs
  • 2 cups milk
  • 1 tsp salt and pepper
  • 8 slices sandwich bread (I used white, but you can use whatever you prefer)
  • 1 lb chicken chorizo (I bought mine at sprouts)
  • salsa, avocado, sour cream or anything else you want on top



  1. In a medium bowl, whisk together eggs, milk, salt, and pepper
  2. Cut the chilies in half
  3. Layer the bottom of the pan with chiles (should take about 5) and then cover with slices of bread
  4. Layer half of the chorizo and cheese on top of the bread
  5. Pour half of the egg mixture over the first layer
  6. Repeat the layer of chiles, bread, chorizo, and cheese and then add a final bread layer on top
  7. Pour the remaining egg mixture over the dish and add any remaining cheese to the top
  8. Cover tightly and let the mixture refrigerate over night
  9. In the morning, uncover and bake at 325º for 40-50 minutes or until the bake is puffy and golden brown and most of the egg mixture has absorbed (chiles will cause the bottom of the bake to be a bet wet, you can bake additional minutes if you prefer)



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