Description
This Easy Chile Relleno Casserole is a flavorful and cheesy baked dish inspired by the classic Mexican chile rellenos, made simple without frying. It’s perfect for a quick dinner or brunch.
Ingredients
Units
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- 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
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Layer half of the green chiles on the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheeses over the chiles.
- Repeat with the remaining chiles and cheeses.
- In a mixing bowl, whisk together the eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake uncovered for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Let sit for 5–10 minutes before serving.
Notes
- You can substitute fresh roasted green chiles for canned if desired.
- For added heat, use pepper jack cheese or add a pinch of cayenne pepper.
- This dish reheats well and can be frozen in portions for later meals.
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: 17g
- Cholesterol: 145mg