Description
A comforting, no-fry chile relleno casserole packed with roasted green chiles, fluffy eggs, and layers of melted cheese, baked to golden perfection.
Ingredients
Scale
- 8 whole roasted green chiles, peeled and seeded
- 5 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper until smooth.
- Spread half of the roasted green chiles evenly in the prepared baking dish.
- Sprinkle half of the cheddar and Monterey Jack cheese over the chiles.
- Pour the egg mixture evenly over the layers.
- Add the remaining chiles on top, followed by the rest of the cheese.
- Bake for 40 minutes, or until the casserole is set in the center and golden on top.
- Remove from the oven and let it rest for 5 to 10 minutes before slicing.
- Serve warm and enjoy.
Notes
- Make sure chiles are well drained to prevent excess moisture.
- Let the casserole rest before slicing for cleaner portions.
- You can substitute cheeses based on preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 170mg
