Description
This Chile Relleno Casserole features a delightful blend of roasted green chiles, creamy cheese, and fluffy eggs, making it a comforting and easy meal for any night. Perfect for family gatherings or quick weeknight dinners!
Ingredients
Scale
- 12 ounces whole roasted green chiles or one large 27 oz can, rinsed, patted dry and seeds removed
- ½ lb Monterey Jack cheese sliced into sticks (or try pepper jack, cheddar, cotijo)
- 2 large eggs, room temperature
- ½ cup all-purpose flour or gluten-free flour
- 1 teaspoon kosher salt and pepper, to taste
- 2 cups milk (whole milk recommended)
- 1 cup jack cheese, shredded (sub with cheddar, cotijio, or pepper jack)
- Garnish: cilantro, pico or salsa, fresh avocado or guacamole, sour cream
Instructions
- Preheat the oven to 350° F (175° C) and grease a 9×9 inch baking dish (or 8×11).
- Rinse the chiles in cold water to remove seeds and veins. Cut cheese into narrow sticks and insert 1-2 sticks into each chile, then arrange them in the greased baking dish.
- In a bowl, beat the eggs while gradually adding flour, salt, and milk, whisking until smooth. Pour this mixture over the chiles and sprinkle with shredded cheese.
- Bake for 1 to 1.5 hours or until the top is browned and firm. Serve immediately, garnished with your preferred toppings.
Notes
Feel free to mix and match different cheeses for a unique flavor.
Chiles can be mild or hotter based on personal preference.
This dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg