Description
This Chile Rellenos Casserole is a comforting and cheesy baked dish that captures the essence of traditional chile rellenos in an easy-to-make casserole form. Featuring whole green chilies smothered in a fluffy, savory egg mixture and topped with melted Monterey Jack and Cheddar cheeses, it’s a perfect dish for breakfast, brunch, or a satisfying dinner.
Ingredients
Scale
Chile and Cheese
- 1 (27-ounce) can of whole green chilies
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
Egg Mixture
- 1½ cups milk
- 6 large eggs
- ½ cup all-purpose flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the casserole evenly.
- Prepare Chilies: Drain the whole green chilies thoroughly and arrange them flat in a 9×13-inch baking dish, making sure to cover the entire bottom layer evenly.
- Make Egg Mixture: In a large bowl, whisk together the milk, eggs, flour, kosher salt, and black pepper until the mixture is smooth and well combined.
- Combine and Pour: Pour the egg mixture evenly over the laid chilies in the baking dish, ensuring the chilies are fully covered with the custard-like batter.
- Add Cheese Topping: Generously sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the top of the egg and chili mixture.
- Bake: Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the center is completely set and the top turns a light golden brown.
- Cool and Serve: Allow the casserole to cool for a few minutes after removing it from the oven. Slice into portions and serve warm. Garnish with sour cream, salsa, or chopped green onions if desired for added flavor.
Notes
- Drain the chilies well to avoid excess moisture making the casserole soggy.
- You can substitute the cheeses with your favorites or use a Mexican cheese blend for variation.
- For a spicier version, add chopped jalapeños or hot sauce into the egg mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- Use a non-stick spray or lightly grease the baking dish to prevent sticking.
