Description
This Chili Relleno Casserole is a delicious, cheesy baked dish featuring layers of tender green chiles and a blend of Monterey Jack and cheddar cheeses, all set in a savory egg custard. Perfect as a warm, comforting vegetarian main course, it can be topped with fresh salsa or cilantro for added zest.
Ingredients
Scale
Chiles and Cheese
- 1 (7 oz) can whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Salsa for topping (optional)
- Chopped cilantro for topping (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch or similarly sized baking dish to prevent sticking.
- Layer chiles and cheese: Place half of the drained and split green chiles flat in the bottom of the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chiles. Add the remaining chiles on top and then the rest of the cheeses, creating layered textures and flavors.
- Mix egg custard: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, and black pepper until the mixture is smooth and well combined, ensuring the flour is fully incorporated without lumps.
- Combine and bake: Pour the egg mixture evenly over the layered chiles and cheese in the baking dish. Place in the oven and bake for 35 to 40 minutes, or until the top turns golden brown and the center is fully set, indicating the casserole is cooked through.
- Cool and serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes to firm up slightly. Then slice and serve warm, optionally topping with salsa or chopped cilantro for extra flavor and freshness.
Notes
- For extra flavor and a heartier dish, add a layer of cooked ground beef or chorizo between the chile layers before adding cheese.
- Freshly roasted poblano peppers can be used in place of canned green chiles for a fresher, smokier taste.
- This casserole is excellent for make-ahead meals and reheats well for leftovers.
