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chile relleno casserole

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

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.

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

Ingredients For chile relleno casserole

  • 3 can
    whole fire roasted chiles
  • 2 1/2 c
    monterey jack cheese shredded
  • 1 c
    cheddar cheese shredded
  • 6 lg
    eggs
  • 1 3/4 c
    milk (2% or whole)
  • 1/4 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper
  • pico de gallo (optional)
  • chopped cilantro (optional)
  • sour cream (optional)

How To Make chile relleno casserole

  • 1
    Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
  • 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.
  • 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.
  • 4
    Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.
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