Chile Rellenos Casserole
A cozy, flavorful take on traditional Chile Rellenos baked into a creamy, cheesy, and smoky casserole that’s perfect for breakfast, brunch, or dinner.
Ingredients
- Roasted Green Chiles: 6 large, peeled and seeded Bring the signature smoky heat.
- Shredded Monterey Jack Cheese: 2 cups Melts beautifully into a gooey, creamy layer.
- Shredded Sharp Cheddar Cheese: 1 cup Adds a bold, tangy contrast to the Jack.
- Large Eggs: 5 Create the soft, souffle-like structure of the casserole.
- Whole Milk: 1/2 cup Lightens the eggs and gives them a custardy texture.
- All-Purpose Flour: 2 tablespoons Helps bind the egg mixture.
- Baking Powder: 1 teaspoon Gives a slight lift for a fluffier bite.
- Salt: 1/2 teaspoon Enhances every flavor.
- Black Pepper: 1/4 teaspoon Adds a subtle kick.
- Cooking Spray or Butter: For greasing the dish Prevents sticking and gives a golden edge.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray.
- In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Line the bottom of your baking dish with half the green chiles, spreading them evenly.
- Sprinkle half the cheeses over the chiles, then layer with remaining chiles and the rest of the cheese. Pour the egg mixture evenly over everything.
- Bake uncovered for 30-35 minutes, or until the top is golden and the center is set.
- Let it rest for at least 10 minutes before slicing to help it firm up and make serving easier.
- Top with fresh cilantro, avocado slices, or a drizzle of sour cream if desired.
Nutrition
- Calories: 285 calories
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 8g
- Protein: 17g
Find it online: https://ingredientidea.com/chile-rellenos-casserole-recipe/