Description
This Easy Chile Relleno Casserole delivers all the bold, cheesy flavors of classic chile rellenos with minimal effort. It’s perfect for a quick weeknight dinner or a flavorful brunch option.
Ingredients
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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
- 1/2 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon 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 medium bowl, whisk together the eggs, flour, baking powder, milk, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake for 45-50 minutes, or until the top is golden and the center is set.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- For a spicier version, use hot green chiles or add diced jalapeños.
- This casserole can be made ahead and reheated for convenience.
- Top with salsa or sour cream for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 145mg