Description
This Easy Chile Relleno Casserole is a simplified, baked version of the classic Mexican dish. It layers roasted green chiles with gooey cheese and a fluffy egg mixture, making it a perfect weeknight meal or brunch option.
Ingredients
Units
Scale
- 2 cans (7 oz each) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- Layer half of the green chiles on the bottom of the dish. Top with half of the Monterey Jack and cheddar cheese.
- Repeat with remaining chiles and cheese to form a second layer.
- In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake for 35–40 minutes or until the top is golden and the center is set.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Substitute fresh roasted poblano peppers for canned chiles if desired.
- Add cooked ground beef or chorizo for a meatier version.
- Great as leftovers—store in the fridge and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 140mg