Description
This Easy Chile Relleno Casserole is a no-fuss take on the traditional Mexican dish, made with layers of roasted green chiles, melty cheese, and a fluffy egg batter for a flavorful, comforting meal.
Ingredients
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- 8 oz canned whole green chiles, drained
- 2 cups shredded Monterey Jack or cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish.
- Layer half of the green chiles in the bottom of the dish, opening them flat if necessary.
- Sprinkle half of the shredded cheese over the chiles.
- Repeat with remaining chiles and cheese.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Sprinkle chopped green onions on top if using.
- Bake for 35–40 minutes, or until puffed, golden, and a knife inserted in the center comes out clean.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Use freshly roasted poblanos for a homemade touch.
- Serve with salsa, sour cream, or a side of rice and beans.
- Great for breakfast, brunch, or a light dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 145mg