Description
This chile rellenos casserole captures all the cheesy, roasted pepper goodness of traditional chile rellenos without the deep frying. It’s a simple, layered dish featuring roasted green chiles, melted cheese, and a fluffy egg batter—perfect for brunch or dinner.
Ingredients
- 8 whole roasted green chiles (canned or fresh, peeled and seeded)
- 2 cups shredded Monterey Jack or cheddar cheese
- 4 large eggs
- 1 cup milk
- 3 tbsp all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: chopped green onions, salsa, sour cream, or fresh cilantro for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer half of the roasted green chiles on the bottom of the dish, then sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining chiles and cheese.
- In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake for 40–45 minutes, or until the top is golden and the center is set.
- Let cool for 5–10 minutes before slicing. Garnish with green onions, salsa, or sour cream if desired.
Notes
- Use fresh roasted poblanos for a richer, smokier flavor.
- Add cooked meat or beans between layers for a heartier version.
- For a spicier dish, use pepper jack cheese or add jalapeños.
- To make gluten-free, substitute flour with a gluten-free blend or cornstarch.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 145mg
