Eggplant Chiles Rellenos Recipe

Name: Eggplant Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 1 lb eggplant, peeled and chopped; 1 medium onion, chopped; 2 eggs, beaten; 2 1/2 tablespoons chopped canned green chilies; hot sauce, to taste; 3/4 cup shredded extra-sharp cheddar cheese; 3/4 cup shredded monterey jack cheese; 1/3 cup cracker crumb; 1 tablespoon butter or 1 tablespoon margarine, melted; commercial picante sauce or salsa

Servings: persons

5 cups water
1 lb eggplant, peeled and chopped
1 medium onion, chopped
2 eggs, beaten
2 1/2 tablespoons chopped canned green chilies
hot sauce, to taste
3/4 cup shredded extra-sharp cheddar cheese
3/4 cup shredded monterey jack cheese
1/3 cup cracker crumb
1 tablespoon butter or 1 tablespoon margarine, melted
commercial picante sauce or salsa

1
Add water to a large pot; bring to a boil.
2
Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
3
In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
4
Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
5
Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
6
Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
7
Bake in a 375u00b0 oven for 45 minutes or until pick comes out clean.
8
Serve with picante or salsa.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups water, 1 lb eggplant, peeled and chopped, 1 medium onion, chopped, 2 eggs, beaten, and more.

Yes, Eggplant Chiles Rellenos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Chiles Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions