Description
A simple and delicious Chile Relleno Casserole that captures the flavors of traditional chile rellenos without the fuss of roasting and stuffing peppers. Perfect for a quick dinner or a flavorful brunch dish.
Ingredients
- 2 cans (7 oz each) whole green chilies, drained
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Layer half of the green chilies in the bottom of the baking dish.
- Sprinkle half of the Monterey Jack and Cheddar cheeses over the chilies.
- Repeat the layers with the remaining chilies and cheeses.
- In a medium bowl, whisk together eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chilies and cheese.
- Bake for 45-50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
- For extra flavor, add a layer of cooked ground beef or chorizo between the chilies.
- Top with salsa or sour cream before serving for added zest.
- Leftovers can be refrigerated and reheated for up to 3 days.