Description
This Easy Chile Relleno Casserole captures all the delicious flavor of traditional chile rellenos without the hassle of frying. It’s a layered, cheesy, and mildly spicy baked dish perfect for a comforting meal.
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 tsp baking powder
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C). 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 remaining chiles and cheeses.
- In a bowl, whisk together the eggs, flour, baking powder, milk, salt, and pepper until smooth.
- Pour the egg mixture evenly over the cheese and chiles.
- Bake uncovered for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Let it cool slightly before slicing and serving.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Can substitute half-and-half for milk for a richer texture.
- Leftovers can be refrigerated and reheated the next day.
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: 18g
- Cholesterol: 145mg