chile relleno casserole
This super easy-to-make Chile Relleno Casserole is loaded with green chile peppers, Monterey Jack cheese, and cheddar cheese, all nestled in baked eggs. Top it with sour cream, cilantro, or avocado for even more flavor.
yield
8 serving(s)
prep time
10 Min
cook time
35 Min
method
Bake
Ingredients For chile relleno casserole
-
3 canwhole green chilies, fire roasted (7 oz each)
-
2 1/2 cshredded Monterey Jack cheese
-
1 cshredded cheddar cheese
-
6 lgeggs
-
1 3/4 cmilk (2% or whole)
-
1/4 call-purpose flour
-
1/2 tspbaking powder
-
1/2 tspsalt
-
1/4 tspfresh ground black pepper
How To Make chile relleno casserole
-
1Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with nonstick cooking spray.
-
2Cut chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of the prepared casserole dish. Sprinkle with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chilies and the remaining cheese.
-
3In a medium bowl whisk together eggs, milk, flour, baking powder, salt, and black pepper. Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
-
4Cool for 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro, and sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT