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Chile Relleno Casserole


Chile Relleno Casserole



* 3 cans (7 ounces)  whole green chiles, fire-roasted

* 2 1/2 cups grated Monterey Jack cheese

* 1 cup grated cheddar cheese


* 6 large eggs

* 1 3/ 4 cups milk (2% or whole milk)

* 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)





Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with nonstick cooking spray. Cut the chilies  from top to bottom and remove the stems.


Place half of the sliced ​​chilies in layers on the bottom of a prepared baking dish. Sprinkle with half of the Monterey Jack and Cheddar cheese.Top with the second half of the sliced ​​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  the edges are lightly golden brown and  the center is set. Allow to cool for 7 to 10 minutes before slicing.Top with pico de gallo, chopped cilantro, and sour cream.

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