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chile relleno casserole

(1 rating)
krisc1023 avatar
Recipe by
Kris Bullard
@krisc1023
San Mateo, CA

This is a super easy recipe for potluck breakfasts and can be made the night before - it reheats beautifully! Enjoy!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 50 Min

Ingredients For chile relleno casserole

  • 8
    eggs, beaten
  • 1 16 oz can
    evaporated milk
  • 8 oz
    cheddar cheese, shredded
  • 8 oz
    monterey jack cheese, shredded
  • 3 4 oz can
    diced green chiles, drained
  • 3 Tbsp
    flour
  • 1 dash
    salt

How To Make chile relleno casserole

  • 1
    Heat oven to 350 dgrees. In a 13"x9" greased/Pam'd glass pan, layer as follows: Bottom: 1 can chiles Next layer: all monterey jack cheese Next layer: 2 cans chiles Next layer: cheddar cheese
  • 2
    Beat eggs; add evaporated milk and flour mixture. Beat again to mix.
  • 3
    Pour egg mixture into pan. Bake for 45-55 minutes, or until top is golden brown.
  • 4
    Tips: This reheats beautifully, but doesn't freeze well. I've cooked the night before, refrigerated, and then taken to work for breakfast. You can also subsitute mushrooms/bacon/swiss for chiles/cheddar. Key is using Monterey jack cheese since it's not as oily.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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