Description
This Easy Chile Relleno Casserole brings all the flavor of classic chile rellenos without the fuss of frying. Roasted green chiles, gooey cheese, and a fluffy egg batter bake together into a comforting, crowd-pleasing dish that’s perfect for breakfast, brunch, or dinner.
Ingredients
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2 (7 oz) cans whole green chiles, drained and split open
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2 cups shredded Monterey Jack cheese
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2 cups shredded cheddar cheese
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4 large eggs
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1 cup whole milk
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1/2 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon garlic powder (optional)
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Salsa or hot sauce, for serving (optional)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Layer half of the green chiles in the bottom of the dish, spreading them out evenly.
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Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
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Repeat with remaining chiles and cheeses, layering them evenly.
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In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
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Pour the egg mixture evenly over the layered chiles and cheese.
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Bake for 40–45 minutes, or until the casserole is golden and the center is set.
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Let it cool for 5–10 minutes before slicing. Serve warm with salsa or hot sauce, if desired.
Notes
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You can use fresh roasted poblano or Anaheim chiles for a more authentic flavor.
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Great for make-ahead—reheats well the next day.
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Want it spicier? Add a layer of diced jalapeños or pepper jack cheese.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 175mg