Description
Comfort meets convenience in this chile relleno casserole that brings zesty Mexican flavors straight to your dinner table. Layers of roasted green chiles, melted cheese, and a fluffy egg base create a delicious meal your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 8 whole green chiles
- 2 cups Monterey Jack cheese
- 1 cup cheddar cheese
- 4 large eggs
Liquid and Binding Ingredients:
- 1 ½ cups milk
- ½ cup all-purpose flour
Seasonings and Extras:
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt (to taste)
- Pepper (to taste)
- Chopped cilantro (optional)
Instructions
- Preheat the oven to a precise 375°F. Thoroughly coat a 9×13-inch baking dish with cooking spray, ensuring every inch is covered to prevent sticking.
- Carefully arrange 8 whole roasted green chiles across the bottom of the dish, creating an even base layer that covers the entire surface.
- Sprinkle 2 cups of Monterey Jack cheese over the chiles, creating a generous and even cheese coverage.
- Add another layer of 1 cup of cheddar cheese, completely blanketing the chiles and first cheese layer.
- Grab a large mixing bowl and whisk 4 eggs until they become light and frothy.
- Pour 1 ½ cups of milk into the eggs, then add ½ cup of all-purpose flour, mixing until no lumps remain.
- Incorporate 1 tsp baking powder, ½ tsp garlic powder, ½ tsp onion powder, and a pinch of salt and pepper into the liquid mixture.
- Gently pour the batter over the cheese and chile layers, making sure the liquid distributes evenly across the entire casserole.
- Slide the dish into the preheated 375°F oven and bake for exactly 35-40 minutes until the top turns golden brown and the center sets completely.
- Remove from the oven and let the casserole rest for 10 minutes to help it firm up.
- Garnish with fresh chopped cilantro if desired, then slice and serve while still warm.
Notes
- Roast fresh poblano chiles over an open flame or under the broiler for the most authentic flavor and easiest skin removal.
- For a gluten-free version, swap regular flour with almond or rice flour to maintain the batter’s consistency.
- Always pat chiles dry after peeling to prevent excess moisture from making your casserole soggy.
- Use freshly shredded cheese instead of pre-packaged for better melting and richer flavor in your dish.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 311 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 17 g
- Cholesterol: 160 mg