Chile Relleno Casserole is a flavorful and comforting dish that combines the flavors of traditional chile rellenos in an easy-to-make casserole form. Here’s a description of this delicious dish:
Chile Relleno Casserole starts with roasted poblano peppers that are stuffed with cheese, typically Monterey Jack or Oaxaca cheese, but sometimes also with ground meat or other fillings. The roasted peppers are then layered in a baking dish and topped with a fluffy egg mixture seasoned with herbs and spices. This mixture often includes eggs, milk, flour, baking powder, salt, and pepper, creating a light and airy texture.
Once assembled, the casserole is baked in the oven until the eggs are set and the cheese is melted and bubbly. The result is a savory and satisfying dish with the perfect balance of spicy peppers, creamy cheese, and fluffy eggs.
Chile Relleno Casserole is often served as a main dish for breakfast, brunch, or dinner, and it pairs well with a variety of side dishes such as rice, beans, salad, or tortillas. It’s a comforting and flavorful dish that’s sure to please your family and friends.
INGREDIENTS:
Chile Relleno Casserole
- 3 (7 ounces) cans whole green chilies, fire roasted
- 2 1/2 cups Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 6 large eggs
- 1 3/4 cups milk (2% or whole)
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Pico de Gallo (optional)
- chopped cilantro (optional)
- sour cream (optional)
INSTRUCTIONS:
Chile Relleno Casserole
Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray. Cut chilies open by slicing from top to bottom and remove any stems.
Layer half of the cut chilies in the bottom of prepared casserole dish. Sprinkle with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chilies and the remaining cheese.
In a medium bowl whisk together eggs, milk, flour, baking powder, salt and black pepper. Pour the egg mixture over the cheese and green chilies.
Bake for 35-40 minutes or until lightly browned on the edges and set in the middle. Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.