Adventures of the Heart
Mary Zalmanek
Entrees: Chile Rellenos Casserole with Pecans and Pork

I love the taste of Maria Eugenia Cavazos's famous chile rellenos with fresh chiles, pork and pecan, but I don’t alway have the time to make them.  My Americanized recipe is quick and easy. Using prepared Del Real Carnitas from Costco makes short work of this dish.  If you can’t find prepared carnitas, make pork according to alternate directions.*

Serves 8

  • 1 27-oz can whole green chiles
  • 4 eggs
  • 1/4 cup canola oil
  • 1/2 tsp salt
  • 1/2 lb cheddar cheese, sliced in 1/4” to 1/2” strips
  • 1/2 lb Monterrey jack (or pepper jack) cheese, sliced in 1/4” to 1/2” strips
  • 1 packet Del Real Carnitas from Costco or (alternate pork directions*)
  • 1 cup pecans

Preheat oven to 350 degrees. 

Prepare Del Real Carnitas in microwave according to directions on package.  Let cool slightly, then spread carnitas evenly in a 9” by 13” casserole pan.   

Put one strip each of cheddar cheese and Monterrey jack (or pepper jack for extra zing) inside a whole green chile. Place the stuffed chiles side by side on top of the carnitas. Sprinkle pecans on top of chilies. 

Beat eggs until very thick. Add salt.  Add canola oil in a slow stream while continuing to beat.  Pour egg mixture over stuffed green chiles. Bake for 50 to 60 minutes at 350 degrees. 

* Alternate Pork Directions

  • 4 bone-in pork chops 
  • 1 onion, chopped
  • 8 cloves garlic
  • 2 bay leaf
  • 2 tsp cumin
  • 1 tsp salt

Put pork chops, onion, and garlic in sauce pan.  Cover with water by about 2 inches.  Add bay leaf, cumin and salt.  Cook until tender, about 45 minutes, depending on thickness. Remove from heat.  Let sit in cooking liquid. When cool enough to handle, break apart with fork.