Description
An easy and delicious Chile Relleno Casserole that captures all the flavors of traditional chile rellenos without the hassle of frying. Perfect for a quick weeknight dinner or a flavorful brunch dish.
Ingredients
Units
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- 2 (7 oz) cans whole green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Layer half of the green chiles on the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
- Repeat with remaining chiles and cheese to create a second layer.
- In a medium bowl, whisk together the eggs, flour, milk, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the cheese and chiles in the baking dish.
- Bake for 45-50 minutes, or until the top is golden and the center is set.
- Let rest for 5-10 minutes before slicing and serving.
Notes
- Use freshly roasted green chiles for extra flavor.
- Can be made ahead and reheated the next day.
- Serve with salsa or sour cream for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 175mg