Description
This Easy Chile Relleno Casserole is a comforting, cheesy layered dish featuring mild green chiles baked in a flavorful egg custard. Perfect for a crowd or family meal, this recipe combines melted cheddar and Monterey Jack cheeses with a spiced egg mixture, baked until golden and set. Garnish with sour cream and fresh cilantro for a delicious Tex-Mex inspired casserole that’s simple to prepare and satisfying to eat.
Ingredients
Scale
Chiles and Cheese
- 2 cans whole green chiles (7 oz each), drained and patted dry
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
Batter
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Garnish (Optional)
- Sour cream
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare Chiles: Drain and pat dry the green chiles to remove excess moisture. Lay half of the chiles flat in the bottom of the baking dish creating the first layer.
- Add Cheese Layer 1: Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese evenly over the first layer of chiles.
- Add Second Chile Layer: Place the remaining green chiles over the cheese layer to create the second chile layer.
- Add Cheese Layer 2: Top the second chile layer with the remaining 1 cup cheddar and 1 cup Monterey Jack shredded cheese evenly.
- Mix Egg Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, garlic powder, and onion powder until smooth and fully combined.
- Pour Batter: Pour the egg mixture evenly over the layered chiles and cheeses in the baking dish, ensuring it covers the entire surface.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 40 to 45 minutes or until the casserole is golden brown on top and set in the middle.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 to 10 minutes to firm up. Slice into portions and serve warm, garnished with sour cream and chopped cilantro if desired.
Notes
- Be sure to drain and dry the chiles thoroughly to avoid a watery casserole.
- You can substitute whole milk with 2% milk for a lighter version.
- If you prefer a spicier dish, consider using fire-roasted or diced green chiles with mild heat.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
