Description
This easy Chile Relleno Casserole is a flavorful, cheesy baked dish inspired by traditional chiles rellenos, but made simple without deep frying. Perfect for breakfast, brunch, or a weeknight dinner.
Ingredients
Units
Scale
- 2 cans (7 oz each) whole green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer half of the green chiles in the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheeses over the chiles.
- Repeat with the remaining chiles and cheese.
- In a medium bowl, whisk together eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake for 45-50 minutes, or until the casserole is set and golden brown on top.
- Let stand for 5-10 minutes before slicing and serving.
Notes
- For extra flavor, add a layer of cooked, crumbled chorizo or ground beef.
- Use freshly roasted poblano peppers for a more authentic taste.
- This dish can be prepared ahead and refrigerated overnight before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg