Chile Relleno Casserole Favorite
Indulge in the rich, smoky flavors of this Chile Relleno Casserole Favorite—a delicious twist on the classic Mexican dish, baked to perfection in a single dish. Featuring layers of roasted Poblano or Anaheim chiles, gooey Monterey Jack and cheddar cheese, and a fluffy, savory egg batter, this casserole is an irresistible combination of bold spices and comforting textures. Perfect for family dinners or potlucks, it’s easy to prepare with just 20 minutes of prep time and bakes beautifully in under 40 minutes. Customize the spice level with optional diced green chiles for an extra kick, and serve it warm for a crowd-pleasing meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 6 whole Poblano or Anaheim green chiles (roasted and peeled)
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 6 whole Large eggs
- 1 cup Milk
- 1 tablespoon All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 4-ounce can Canned diced green chiles (optional, for extra spice)
- as needed Cooking spray or oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
Place the roasted and peeled chiles on a cutting board. Using a knife, carefully slit each one down the middle and remove the seeds. Lay the prepared chiles flat on a plate or tray.
In a medium mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until fully combined and no lumps remain. This will form the egg batter.
Line the bottom of the greased baking dish with half of the prepared green chiles. Spread them out to create an even layer.
Sprinkle 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese evenly over the chiles.
If using canned diced green chiles for extra spice, sprinkle them evenly over this cheese layer.
Place the remaining roasted green chiles on top of the cheese to create the second layer, completely covering the surface.
Pour the egg batter evenly over the chiles and cheese. Be sure the batter reaches all corners of the dish.
Sprinkle the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese on top of the casserole.
Place the casserole dish in the preheated oven and bake for 35-40 minutes, or until the casserole is set in the center and the top is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm, and enjoy your Chile Relleno Casserole!
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1459 mg | 486% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 27.7 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 2933 mg | 226% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1833 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
