Chile Relleno Casserole
This Chile Relleno Casserole is a delicious baked twist on the classic Mexican stuffed pepper dish, combining roasted chilies, cheese, and a savory egg batter for an easy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 6 large roasted green chilies, peeled and seeded
- 2 cups shredded Chihuahua or Monterey Jack cheese
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced onions (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Cilantro or salsa for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- Layer the roasted green chilies evenly in the bottom of the casserole dish.
- Sprinkle the shredded cheese evenly over the chilies.
- In a mixing bowl, whisk together the eggs, flour, milk, baking powder, salt, and pepper until smooth and well combined.
- Pour the egg batter evenly over the chilies and cheese in the casserole dish.
- Optionally sprinkle diced onions and cilantro on top for extra flavor.
- Bake for 35 to 40 minutes, or until the casserole is set, golden brown on top, and cooked through.
- Remove from the oven and let it cool for a few minutes before slicing.
- Serve warm with salsa or extra cilantro if desired.
Notes
For a spicier version, use Hatch or poblano peppers and add chopped jalapeños to the egg mixture.
Find it online: https://grilldrip.com/chile-relleno-casserole/