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

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

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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.