Here’s a delicious Chile Rellenos Casserole recipe that captures the flavor of traditional chile rellenos but in an easy-to-make baked form—no frying required!
🌶️ Chile Rellenos Casserole
🧺 Ingredients:
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1 can (7 oz) whole green chiles, drained and split open
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2 cups shredded Monterey Jack cheese (or a mix of Jack and cheddar)
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4 large eggs
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1/3 cup all-purpose flour
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1 1/2 cups milk (whole or 2% is best)
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1/2 tsp baking powder
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1/2 tsp salt
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1/4 tsp black pepper
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Optional: 1/4 tsp ground cumin or chili powder for added spice
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Optional: 1 cup cooked ground beef or chorizo for a meatier version
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Optional topping: salsa, sour cream, or chopped cilantro
🔧 Instructions:
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Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish. -
Layer Chiles & Cheese
Lay half of the green chiles flat in the bottom of the dish. Sprinkle with half of the shredded cheese. Repeat with the remaining chiles and cheese. -
Prepare Egg Mixture
In a mixing bowl, whisk together the eggs, flour, milk, baking powder, salt, and pepper until smooth. (Add cumin or chili powder here if using.) -
Assemble Casserole
Pour the egg mixture evenly over the layered chiles and cheese. -
Bake
Bake uncovered for 35–45 minutes, or until golden brown and a knife inserted in the center comes out clean. -
Cool Slightly & Serve
Let cool for about 5–10 minutes before slicing. Serve warm with salsa, sour cream, or fresh cilantro if desired.
📝 Notes:
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You can substitute fresh roasted poblano peppers if you want a more authentic flavor.
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This dish is low-carb and vegetarian (if you skip the meat).
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Leftovers store well in the fridge for 3–4 days and reheat nicely in the microwave or oven.