Description
This Chile Rellenos Casserole is a delightful baked dish featuring layers of whole green chiles and a blend of Monterey Jack and cheddar cheeses, all enveloped in a fluffy egg batter. Perfect for a comforting Mexican-American vegetarian meal, this casserole combines smoky, cheesy, and mildly spicy flavors with an easy preparation that makes it ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Green Chiles and Cheese
- 2 cans (7 oz each) whole green chiles, drained and patted dry
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Batter
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Chiles and Cheese: Spread half of the green chiles flat along the bottom of the dish, opening them gently if needed. Sprinkle half of the Monterey Jack and cheddar cheese evenly over the chiles. Repeat this process to create a second layer with the remaining chiles and cheese.
- Make Egg Batter: In a medium bowl, whisk together the eggs, flour, milk, baking powder, salt, and black pepper until you achieve a smooth, uniform batter.
- Pour Batter and Bake: Carefully pour the egg mixture evenly over the layered chiles and cheese. Bake in the preheated oven for 40 to 45 minutes until the casserole is puffed up, golden brown on top, and set in the center.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes before slicing. This helps the casserole set and makes it easier to serve. Enjoy with your favorite toppings like salsa, sour cream, or chopped cilantro.
Notes
- Use freshly roasted poblano peppers instead of canned green chiles for enhanced flavor.
- Add cooked ground beef or chorizo between layers to make a heartier casserole.
- Serve hot with salsa, sour cream, or freshly chopped cilantro for added freshness and flavor.