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chile relleno casserole

46 Pinches 1 Photo
smalltownwoman avatar
Ofallon, MO
Updated on Aug 10, 2020

This super easy to make Chile Relleno Casserole is loaded with green chiles, Monterey Jack cheese and cheddar cheese in a puffy egg base. For even more flavor top with pico de gallo, sour cream, cilantro or avocado. For a complete meal like Sunday Brunch I love to serve this dish with cornbread and Fruit Salad.

prep time 10 Min
cook time 35 Min
method Bake
yield 8 serving(s)

Ingredients

  • 3 cans whole fire roasted chiles
  • 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)

How To Make chile relleno casserole

  • Step 1
    Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
  • Step 2
    Cut chiles open by slicing from top to bottom. Layer half of the cut chiles in the bottom of prepared casserole dish. Layer with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chiles and the remaining cheese.
  • Step 3
    Whisk together eggs, milk, flour, baking powder, salt and black pepper. Pour egg mixture over cheese and green chiles. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
  • Step 4
    Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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