Description
Chile Relleno Casserole is a delicious, layered twist on the traditional Mexican dish, featuring roasted green chiles, gooey melted cheese, and a fluffy egg batter. It’s an easy, baked version that delivers all the flavor without the frying.
Ingredients
Scale
- 1 can (27 oz) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 6 large eggs
- 1 1/2 cups milk
- 1/4 tsp ground cumin (optional)
- 1/4 tsp garlic powder (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer half of the green chiles in the bottom of the dish, laying them flat.
- Sprinkle half of the cheese over the chiles.
- Repeat with remaining chiles and cheese to form a second layer.
- In a bowl, whisk together flour, baking powder, salt, cumin, and garlic powder.
- In another bowl, beat eggs and milk together, then add to the dry mixture and whisk until smooth.
- Pour egg mixture evenly over the chiles and cheese in the baking dish.
- Bake uncovered for 40–45 minutes, or until golden and set in the center.
- Let cool slightly before slicing and serving.
Notes
- Use roasted fresh poblano peppers for a more authentic flavor.
- Serve with salsa, sour cream, or avocado slices for a complete meal.
- This dish can be made ahead and reheated—great for meal prep or brunches.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 195mg
Keywords: chile relleno casserole, baked chile relleno, vegetarian Mexican dish, cheesy casserole, easy brunch