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Easy Chile Relleno Casserole Recipe

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This easy chile relleno casserole takes everything you love about traditional chile rellenos — roasted peppers, melty cheese, and a fluffy egg batter — and turns it into a cozy, oven-baked dish. No frying or stuffing needed! Perfect for breakfast, brunch, or a quick weeknight dinner.

Ingredients

Scale

  • 1 can (7 oz) whole green chiles, drained and split open

  • 2 cups shredded Monterey Jack or cheddar cheese (or a blend)

  • 4 large eggs

  • 1 cup milk

  • ¼ cup all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Optional: chopped green onions, salsa, or sour cream for serving

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch baking dish.

  2. Layer half of the green chiles on the bottom of the dish.

  3. Sprinkle with half of the cheese.

  4. Repeat with remaining chiles and cheese to create a second layer.

  5. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth.

  6. Pour the egg mixture evenly over the chiles and cheese.

  7. Bake for 35–40 minutes, or until puffed up, golden, and set in the center.

  8. Let cool for 5–10 minutes before slicing. Serve warm with your favorite toppings.

Notes

  • Want more heat? Use fire-roasted or spicy green chiles, or add a few dashes of hot sauce to the egg mix.

  • Add cooked ground beef or chorizo for a meatier version.

  • Great as leftovers — reheats well in the microwave or oven.

 

Find it online: https://ukfinda.com/easy-chile-relleno-casserole-recipe/