Easy Chile Relleno Casserole
A simple and comforting casserole that combines layers of roasted chiles, melty cheese, and a fluffy egg batter, perfect for busy nights or family brunches.
Ingredients
Main Ingredients
- 2 cans Whole green chiles Canned works great, or roasted fresh if preferred.
- 2 cups Cheese Mix of Monterey Jack and cheddar.
- 6 large Eggs They make the casserole puff up.
- 1 cup Milk Whole milk is richest, but any milk works.
- 2 tablespoons Flour Just a little to help set the batter.
- 1 teaspoon Baking powder For a light, fluffy texture.
- 1 teaspoon Salt Simple seasoning.
- 1/2 teaspoon Pepper Simple seasoning.
Optional Add-ins
- 1 cup Cooked ground beef Drained well before adding.
- 1 cup Shredded chicken Drained well before adding.
- 1 cup Black beans Drained well before adding.
Instructions
Preparation
- Heat your oven to 350 F and lightly grease a baking dish.
- Lay half the chiles in the bottom of the dish, overlapping them slightly.
- Sprinkle on half the cheese.
- Add the rest of the chiles, then top with the remaining cheese.
- In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake until puffed and golden, usually between 35 to 45 minutes, and the center looks set.
- Let sit for 10 minutes before slicing to help it hold together.
Notes
Make ahead by assembling in the baking dish the night before and refrigerating. Reheat leftovers at 325 F for best texture.