Description
An easy and cheesy Chile Relleno Casserole that brings all the flavor of traditional chile rellenos without the hassle of frying. Perfect for a weeknight dinner or brunch.
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
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C). Lightly 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 remaining chiles and cheeses to form a second layer.
- In a medium 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 in the preheated oven for 40–45 minutes, or until the top is golden and the casserole is set in the center.
- Let it cool for 5–10 minutes before slicing and serving.
Notes
- You can add cooked ground beef or chorizo between layers for a meatier version.
- Serve with salsa, sour cream, or fresh avocado for added flavor.
- This dish reheats well and makes great leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 155mg