Description
A warm and cheesy Easy Chile Relleno Casserole packed with roasted green chiles, fluffy eggs, cheddar cheese, and Monterey Jack cheese. Perfect for brunch, breakfast, or an easy family dinner.
Ingredients
Scale
- 2 cans (7 ounces each) whole green chiles, drained well
- 5 large eggs
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon unsalted butter, softened
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish with softened butter.
- Whisk together eggs, milk, flour, baking powder, salt, and black pepper in a large bowl until smooth.
- Arrange half of the green chiles in the prepared baking dish.
- Sprinkle half of the cheddar cheese and Monterey Jack cheese over the chiles.
- Repeat with remaining chiles and cheeses.
- Pour the egg mixture evenly over the layered ingredients.
- Bake uncovered for 40 to 45 minutes until golden and set in the center.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Drain the chiles thoroughly to avoid excess moisture.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Add sliced jalapeños for extra heat if desired.
- Let the casserole rest before slicing for cleaner servings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 165mg