Description
This easy Chile Relleno Casserole brings all the flavors of the classic dish into a simple baked version. Layers of roasted green chiles, cheese, and a fluffy egg batter make it perfect for breakfast, brunch, or dinner.
Ingredients
Units
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- 2 cans (7 oz each) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Layer half the green chiles on the bottom of the dish.
- Top with half the shredded cheeses.
- Repeat with the remaining chiles and cheeses.
- In a mixing bowl, whisk together eggs, flour, baking powder, salt, milk, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake for 40–45 minutes or until the center is set and the top is golden brown.
- Let cool slightly before slicing and serving.
Notes
- Use fresh roasted poblano peppers for extra flavor if desired.
- Add cooked chorizo or ground beef for a heartier version.
- Serve with salsa, sour cream, or avocado on the side.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 145mg