Description
Indulge in the flavors of classic chile rellenos with this easy and delicious Chile Relleno Casserole. Layers of green chiles and two types of cheese are baked in a fluffy egg mixture for a satisfying meal that’s perfect for brunch or dinner.
Ingredients
Scale
Green Chiles:
- 2 cans (7 oz each) whole green chiles, drained and split open
Cheese Mixture:
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Egg Mixture:
- 4 large eggs
- 1 1/2 cups milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Layer Chiles and Cheese: Arrange half of the green chiles in the dish, top with half of the cheeses, then layer the remaining chiles and cheese on top.
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, onion powder, and cayenne.
- Bake: Pour the egg mixture over chiles and cheese. Bake for 40-45 minutes until puffed and golden.
- Serve: Let cool before slicing and serving.
Notes
- Try using freshly roasted poblano or Anaheim peppers for a flavor boost.
- For a heartier dish, add cooked chorizo or ground beef between the layers.
- This casserole reheats well and is great for leftovers.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 145 mg
