Tahoe-Truckee recipe: Chile relleno bake for Cinco de Mayo | SierraSun.com

Tahoe-Truckee recipe: Chile relleno bake for Cinco de Mayo

This Cinco de Mayo, leave the real Mexican food to the experts at your local restaurants, and try this baked chile relleno in your own kitchen.
Courtesy Simone Grandmain |

TRUCKEE, Calif. — It is only two miles from my house to the local pool where I pretend to swim laps and, in that short distance, I drive by 10 Mexican restaurants.

This ample offeing of south-of-the-border fare begs the question: Why would I ever cook Mexican food at home in a town that has more Mexican restaurants than women in North Face gear?

Really ladies — mix it up.

Anyway, the answer is: You don’t. What you do is avoid the Cinco de Mayo craziness, stay safe and comfy in your own casa and whip up a Mexican-themed dish — one with a little Hispanic flare you won’t find on an authentic Mexican restaurant menu.

I love this chile relleno casserole. I first had it at Earthly Delights at Nothstar California, though I have to admit, theirs was a little more complex.

This baby is simple, delicious and good for breakfast, brunch or dinner. It is Cinco de Mayo-light. I save the real Mexican food for one of the 10 real Mexican restaurants I pass every other day on my way to the pool.

Buen Provecho!

Chile relleno bake ingredients:

2 (10 ounce) cans whole green chiles, drained

6 ounces Monterrey Jack cheese, cut into strips

8 eggs

2/3 cup whole milk

1 cup flour

1 tsp. baking powder

1 and 1/2 cups shredded cheddar cheese


Preheat oven to 350 degrees. Spray a 9×13-inch baking pan with cooking spray and set aside. Insert a strip of the cheese into each chile and place in your baking dish.

In large mixing bowl, combine eggs, milk, flour and baking powder and then beat like crazy with a whisk until frothy. The frothier, the better — this is what makes the end product so light and fluffy.

Pour egg mixture over chiles and top with your shredded cheese. Bake for 30 minutes and remove from oven. Let sit about five minutes before you cut it into squares.

Top with salsa or pico de gallo (I seriously love the pico de gallo from 7-Eleven) and a little sour cream.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your favorite family recipes and the story behind them at simonegrandmain@gmail.com.

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