Description
A cozy, cheesy Easy Chile Relleno Casserole with roasted green chiles and a custardy egg base. Perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 2 (7 oz) cans whole green chiles, drained and halved
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Cooking spray or butter for greasing the dish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Arrange half the green chiles evenly in the dish.
- Sprinkle half the Monterey Jack and cheddar cheeses over the chiles.
- Add remaining chiles and top with remaining cheese.
- Whisk eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
- Pour the egg mixture over the layered chiles and cheese.
- Bake uncovered 40–45 minutes, until puffed and golden.
- Let rest 10 minutes before slicing and serving.
Notes
- Drain chiles well to avoid excess moisture.
- Freshly shredded cheese melts best.
- Rest before slicing for clean cuts.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole / Main Dish
- Method: Baked
- Cuisine: Tex-Mex / Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 145 mg