Description
This Easy Chile Relleno Casserole is a comforting, cheesy, and flavorful Mexican-inspired dish made with layers of green chiles, eggs, and cheese. Perfect for breakfast, brunch, or dinner.
Ingredients
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- 2 cans (7 oz each) whole green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Layer half of the green chiles in the bottom of the dish.
- Sprinkle half of both cheeses evenly over the chiles.
- Repeat with the remaining green chiles and cheeses to form a second layer.
- In a mixing bowl, whisk together the eggs, flour, baking powder, salt, pepper, garlic powder, and milk until smooth.
- Pour the egg mixture evenly over the cheese and chiles in the baking dish.
- Bake uncovered for 45-50 minutes, or until the top is golden and the center is set.
- Let the casserole rest for 5-10 minutes before serving.
Notes
- For extra spice, add chopped jalapeños or hot sauce to the egg mixture.
- This casserole can be made a day in advance and reheated.
- Serve with salsa, sour cream, or guacamole on the side.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 155mg