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Nancy’s Chili Rellenos

Nancy Chili Rellenos

A week ago today, my 7th Blogiversary contest winner, Nancy Bull, came over and we cooked her favorite recipe together.

recipe card

I asked Nancy to send me the recipe ahead of time so that I could purchase the ingredients and get set up for our time together. Since this is an overnight recipe, I made one the day before and popped it in the oven when Nancy arrived.  She brought a casserole dish with her, I pulled another one from my cupboard and we each made a pan of Nancy’s Chili Rellenos.

Since Nancy was my guest blogger, I asked her to write up a little something about the dish:

“We’ve been making this dish for probably 25 years or more.  My mom found the recipe in a church cookbook and thought it would be a great breakfast casserole for Christmas morning.  Every Christmas Eve, after cleaning up from dinner, all the Bull girls gather in the kitchen to make the casserole(s) for the next morning.  Thank goodness it’s so easy because by the time we get to this, there have been festive beverages consumed!  We pop it in the fridge for the night and bake it while we open presents on Christmas morning.  The family has grown over the years so now we make 2….leftovers are never a problem!


I hope you enjoy it as much as we have over the years!  Cheers!


swim up

This recipe could not be easier. In fact, Nancy was a little embarrassed about this at first, be I assured her that people, my followers included, LOVE easy-breezy recipes. And you can rest assured – this one is a winner! I know, because the two of us enjoyed it for dinner that night and I had some for breakfast the next morning. Just as good the next day!

grind garlic

A few notes: Nancy’s recipe called for a 4-ounce can of diced green chiles. I only had 7-ounce cans. Nancy said that we should use the 7-ounce cans – the more the better. Good idea! The recipe called for garlic powder, but I didn’t have any, so I used a mini-chop and ground-up dried minced garlic to make my own powder.

nancys chili relleno

Since I actually made two pans, the one Nancy and I enjoyed and the one I made with her, I asked her if the cooked dish could be frozen. She said they never have had any leftovers, so she didn’t know. I was leaving town the next day, so I baked my second pan, let it cool, then refrigerated it. Next, I removed it from the pan, then I double wrapped it in plastic, then wrapped that in heavy foil, and froze it. I pulled it out six days later, transferred it back into the baking dish, let it defrost in the refrigerator, and then reheated it in the oven.

The verdict: It does not freeze well. It was soggy and not even close to as delicious as it was when it was freshly baked.

chili rellenos from oven

Lastly, when the casserole comes out of the oven, it is puffy as all get out.

rellenos deflated

In the five minutes that it rests before cutting, it deflates. That’s natural and what is supposed to happen, so don’t fret.

 overnight chili rellenos

Nancy’s Chili Rellenos

6 slices white bread, crusts removed

Butter, at room temperature

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack or Pepper Jack cheese

4 to 7-ounce can diced green chiles

6 large eggs

2 cups milk

2 teaspoons paprika

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon dry mustard

Possible garnishes; avocado, tomato, cilantro, sour cream, salsa, or pico de gallo

add chilis

Butter a 9×13-inch baking dish. Butter one side of each slice of bread and place, buttered side down, in the prepared baking dish. Cover the bread slices with the cheeses. Sprinkle the diced chiles on top of the cheese.

egg mixture

In a large bowl or measuring cup, whisk together the eggs, milk, paprika, oregano, pepper, garlic and mustard.

bombay pb

Pour the egg mixture over the top. Cover with plastic wrap and refrigerate overnight.

oven ready

Preheat the oven to 325 degrees, removed the plastic wrap, and bake the casserole, uncovered, for 50 to 60 minutes, or until well browned on top.


Let rest for at least 5 minutes before slicing and serving. Garnish as desired.

Serves 6 to 8


Thank you, Nancy! I had so much fun cooking with you and we’ll most definitely be adding this to our repertoire.













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1 Nancy { 09.05.16 at 6:56 AM }

What a fun evening, Linda! Thanks for posting and Happy Labor Day!

2 Linda Hopkins { 09.05.16 at 7:56 AM }

Happy Labor Day, Nancy!

3 Kelly { 09.05.16 at 9:24 AM }

Looks awesome! I will be making this for the boys! ; )

4 Lori Vento { 09.05.16 at 9:44 AM }

Wow- will add this to our morning casserole repertoire! We had a sausage cheese one that we do that is exactly the same type of deal-assemble the night before (and yes depending on how much wine you have, this is sometimes easier said than done) and bake the next morning. A tip to maybe take care of that de-flate gate problem. My in-laws always told me to put our casserole on in an non-pre-heated oven. The casserole is always done and you don’t get the big swing in puffiness. Thanks for the recipe Nancy and sharing Miss Linda. xoxo

5 Linda Hopkins { 09.05.16 at 10:41 AM }

Thanks to the elder Ventos for the possible deflate-gate resolution and Thank you to you, sweet Lori, for passing it along. Will give it a try! oxox

Kelly, your wonderful boys will love it! xoxo

6 Marissa { 09.06.16 at 9:11 AM }

It made a delicious breakfast! I’ll have to make it for Jeff again – he was so happy.

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