Description
This Chile Relleno Casserole is a delicious twist on the classic stuffed pepper dish, combining green chiles, two types of cheese, and a savory egg mixture baked to perfection. It’s a flavorful and satisfying meal that’s perfect for brunch or dinner.
Ingredients
Scale
Green Chiles:
- 2 (7-ounce) cans whole green chiles, drained and patted dry
Cheese Mixture:
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
Egg Mixture:
- 4 large eggs
- 1 cup evaporated milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Layer chiles and cheese: Arrange half of the green chiles in the dish, top with half of the cheeses, then repeat with remaining chiles and cheeses.
- Prepare egg mixture: Whisk together eggs, evaporated milk, flour, baking powder, salt, and pepper. Pour over chiles and cheese.
- Make sauce: Mix tomato sauce, chili powder, and cumin. Drizzle over the top of the casserole.
- Bake: Bake uncovered for 40–45 minutes until puffed and golden. Let cool before serving.
Notes
- For extra flavor, add cooked crumbled chorizo between the chile and cheese layers.
- You can use roasted fresh poblano peppers for a fresher taste.
- This casserole reheats well and is great for brunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 4g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 120mg
