Indulge your taste buds with the delectable flavors of our Chile Relleno Casserole recipe. This easy-to-make dish combines the smoky goodness of fire-roasted green chilies with a rich blend of Monterey Jack and cheddar cheese, all nestled in a fluffy bed of eggs. Whether you savor it for breakfast, lunch, or dinner, this versatile casserole is a crowd-pleaser. With a quick prep time and minimal ingredients, it’s a go-to option for any occasion.
Ingredients:
- 3 (7 ounces) cans whole green chilies, fire-roasted
- 2 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 3/4 cups milk (2% or whole)
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pico de Gallo (optional)
- Chopped cilantro (optional)
- Sour cream (optional)
Instructions:
- Preheat the oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
- Cut the chilies open by slicing from top to bottom, removing any stems. Layer half of the cut chilies in the bottom of the prepared casserole dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Layer with the second half of the cut chilies and the remaining cheese.
- In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper. Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
- Cool for 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro, and sour cream.
Optional Enhancements:
- Canned green chilies can be found in the Hispanic food section of your local grocery store.
- For optimal results, use good quality blocks of cheese and shred them yourself to avoid anti-caking agents.
- Elevate the dish by adding 1 pound of cooked ground beef, ground chorizo, or ground pork sausage to the casserole with the two layers of cheese and green chilies.
- Take this recipe to the next level by incorporating fresh roasted poblano peppers.
- Increase the protein content by adding shredded chicken between the layers of chilies.
- Customize with your family’s favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocados.
Storage and Freezing:
- Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up well in the microwave at reduced power.
- To freeze, cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.
Conclusion:
Elevate your dining experience with our Chile Relleno Casserole, a harmonious blend of flavors and textures that suits any mealtime. Whether you follow the classic recipe or customize it with your favorite additions, this dish promises to be a delightful and satisfying treat for all occasions.
Source of the Picture : small town woman
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Chile Relleno Casserole Recipe
Description
Indulge your taste buds with the delectable flavors of our Chile Relleno Casserole recipe.
Ingredients
Scale
- 3 (7 ounces) cans whole green chilies, fire-roasted
- 2 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 3/4 cups milk (2% or whole)
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pico de Gallo (optional)
- Chopped cilantro (optional)
- Sour cream (optional)
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
- Cut the chilies open by slicing from top to bottom, removing any stems. Layer half of the cut chilies in the bottom of the prepared casserole dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Layer with the second half of the cut chilies and the remaining cheese.
- In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper. Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
- Cool for 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro, and sour cream.
-
Optional Enhancements:
- Canned green chilies can be found in the Hispanic food section of your local grocery store.
- For optimal results, use good quality blocks of cheese and shred them yourself to avoid anti-caking agents.
- Elevate the dish by adding 1 pound of cooked ground beef, ground chorizo, or ground pork sausage to the casserole with the two layers of cheese and green chilies.
- Take this recipe to the next level by incorporating fresh roasted poblano peppers.
- Increase the protein content by adding shredded chicken between the layers of chilies.
- Customize with your family’s favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocados.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up well in the microwave at reduced power.
- To freeze, cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.
