Chili Relleno Casserole
This Chili Relleno Casserole brings all the melty, cheesy magic of traditional chiles rellenos without the deep frying. It's easy, oven-baked, and packed with roasted pepper flavor perfect for busy weeknights or a comforting weekend meal.
Equipment
- Oven
- Mixing Bowl
- Whisk
- 8x8 or 9x9 inch baking dish
Ingredients
Main Ingredients
- 8 whole roasted green chiles canned or freshly roasted
- 1 cup Monterey Jack cheese shredded
- 1 cup Cheddar cheese shredded
- 4 eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Optional Toppings
- pico de gallo
- sour cream
- avocado slices
- hot sauce
Instructions
- Preheat oven to 375°F (190°C) and grease an 8x8 or 9x9 inch baking dish.
- Layer half the roasted green chiles in the dish, flattening them slightly.
- Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
- Add the remaining green chiles over the cheese, forming a second layer.
- In a bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Pour evenly over the layered chiles and cheese.
- Top with the remaining cheese and bake for 35–40 minutes, or until puffed and golden.
- Let the casserole rest for 10 minutes before slicing and serving with optional toppings.
Notes
For extra flavor, roast your own green chiles and peel before layering. Drain canned chiles well to avoid sogginess. This dish is freezer-friendly and great for make-ahead meals.