Description
Chili rellenos casserole brings layers of spicy, cheesy goodness straight from Mexican kitchens to your dinner table. Packed with roasted peppers and melted cheese, this hearty dish delivers a delicious shortcut to traditional chile relleno flavor without the complex preparation.
Ingredients
Scale
Main Ingredients:
- 2 cans (7 oz each) green chile peppers
- 8 oz Monterey Jack cheese
- 8 oz Longhorn cheese
- 8 oz Cheddar cheese
- 2 large eggs
Supporting Ingredients:
- 1 can (5 oz) evaporated milk
- 2 tablespoons all-purpose flour
- ½ cup milk
Garnish and Preparation:
- 1 can (8 oz) tomato sauce
- 1 cooking spray
Instructions
- Prepare your 9×13-inch baking dish by generously coating with cooking spray. Preheat the oven to 350°F, ensuring your rack is centered.
- Drain 2 cans (7 oz each) of green chile peppers completely. Spread half the peppers across the bottom of your prepared dish.
- Sprinkle 4 oz of shredded Monterey Jack cheese evenly over the peppers. Layer the remaining chile peppers on top.
- Scatter another 4 oz of shredded cheese over the second pepper layer, creating a rich cheese barrier.
- Whisk 2 large eggs with 1 can (5 oz) of evaporated milk and 2 tablespoons of all-purpose flour until smooth. Add ½ cup milk if mixture seems too thick.
- Carefully pour the egg mixture over your layered peppers and cheese, ensuring even distribution.
- Bake at 350°F for 25 minutes until the center begins to set and edges turn golden.
- Remove the casserole and spread 1 can (8 oz) of tomato sauce across the surface. Return to the oven.
- Bake for another 15 minutes until the sauce is heated through and casserole looks slightly puffy.
- Switch your oven to broil. Sprinkle remaining cheese on top and broil for 2-3 minutes until cheese melts and bubbles.
- Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Roast your own chiles for deeper, smokier flavor that store-bought chiles can’t match.
- Choose poblano peppers for authentic Mexican taste, ensuring they’re fresh and firm when selecting.
- Room temperature eggs blend more smoothly into the milk mixture, creating a more consistent texture.
- Drain canned green chiles completely to prevent excess moisture from making your casserole soggy.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 165 mg