chile relleno casserole
This super easy-to-make Chile Relleno Casserole is loaded with green chile peppers, Monterey Jack cheese, and cheddar cheese, all nestled in baked eggs. Top it with sour cream, cilantro, or avocado for even more flavor.
prep time
10 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 3 cans whole green chilies, fire roasted (7 oz each)
- 2 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 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
How To Make chile relleno casserole
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Step 1Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with nonstick cooking spray.
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Step 2Cut chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of the 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.
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Step 3In 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.
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Step 4Cool for 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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