Description
Chile Relleno Casserole is a comforting Mexican-American baked dish featuring layers of mild green chiles and melted cheeses, set in a rich, spiced egg and milk mixture. This easy-to-make casserole offers a flavorful twist on traditional chile rellenos with a creamy, fluffy texture and a golden crust. Perfect for a hearty main course, it’s ideal for family dinners or meal prepping.
Ingredients
Scale
Chiles and Cheese
- 2 cans (7 oz each) whole green chiles, drained and split open
- 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 and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch or similar-sized baking dish to prevent sticking and ensure easy serving.
- Layer the Chiles and Cheese: Lay half of the green chiles in a single even layer on the bottom of the baking dish. Sprinkle evenly with half of the Monterey Jack and cheddar cheese. Then layer the remaining green chiles on top and cover with the remaining cheese to create a layered base for the casserole.
- Mix the Egg Mixture: In a medium mixing bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Continue whisking until the mixture is smooth and combined, which will help the casserole set with a fluffy texture.
- Pour and Bake: Pour the egg mixture evenly over the layered chiles and cheese, ensuring it seeps through all layers. Place the dish in the oven and bake for 40 to 45 minutes until the casserole is puffed up, golden on top, and a knife inserted in the center comes out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5–10 minutes. This resting time helps it set for easier slicing. Cut into squares and serve warm.
Notes
- You can use freshly roasted poblano or Anaheim peppers instead of canned green chiles for a fresher, smokier flavor.
- For a heartier meal, add cooked chorizo or ground beef between the chile and cheese layers before pouring the egg mixture.
- This casserole reheats well and makes excellent leftovers for quick meals.
