Chile Relleno Casserole


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)


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.

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