Chile Relleno Casserole Recipe

This incredibly simple Chile Relleno Casserole brings green chiles and loads of melted cheese together in a bed of puffy eggs. Enjoy it for breakfast, lunch or dinner.

Course Breakfast

Cuisine American

Keyword chile relleno casserole recipe, chile rellenos casserole, how to make chile relleno casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 288kcal

Author Beth Pierce

Ingredients

3 7 ounces cans whole green chilies, fire roasted
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

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
Cut chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of 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.
In 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.
Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.

Notes

Canned green chilies can be found in the Hispanic food section of your local grocery store.
For best results buy good quality blocks of cheese and shred it yourself to avoid anti caking agents.
Are you feeding any army? Add 1 pound cooked ground beef, ground chorizo or ground pork sausage to the casserole with the two layers of cheese and green chilis.
Take this recipe to the next level with fresh roasted poblano peppers.
To increase protein add shredded chicken between the layers of chilies.
Top with your family favorites like Pico de Gallo, sour cream, salsa, minced jalapeno or chopped avocados.
Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up in the microwave very well at a reduced power.
To freeze cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the frideh overnight and reheat at a reduced power in the microwave.

Nutrition