counter create hit

CHILE RELLENO CASSEROLE

Simple Chile Relleno Casserole

This incredibly simple Chile Relleno Casserole brings green chiles and loads of melted cheese together in a bed of puffy eggs. It’s a versatile dish that you can enjoy for breakfast, lunch, or dinner. Whether you’re looking for a quick meal for a busy weekday or a delicious addition to a brunch spread, this casserole has got you covered. It’s easy to prepare and packed with flavor, making it a favorite for family meals and gatherings.

Course

Breakfast, Lunch, Dinner

Cuisine

American

Keywords

Chile Relleno Casserole Recipe, Chile Rellenos Casserole, How to Make Chile Relleno Casserole

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Servings

8 servings

Calories

288 kcal

Author

Beth Pierce

Ingredients

  • 3 (7 ounce) cans whole green chilies, fire roasted
  • 2 1/2 cups Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 6 large eggs
  • 1 3/4 cups milk (2% or whole)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • Pico de Gallo (optional)
  • Chopped cilantro (optional)
  • Sour cream (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch dish with nonstick cooking spray.

Step 2: Prepare the Chilies

Cut the chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of the prepared casserole dish.

Step 3: Add the Cheese

Sprinkle half of the Monterey Jack and cheddar cheese over the layer of chilies. Layer with the second half of the cut chilies and the remaining cheese.

Step 4: Make the Egg Mixture

In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper. Pour the egg mixture over the cheese and green chilies.

Step 5: Bake

Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.

Step 6: Cool and Serve

Cool for 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro, and sour cream if desired.

Variations & Tips

Quality Ingredients

  • Cheese: For best results, buy good quality blocks of cheese and shred it yourself to avoid anti-caking agents that are often found in pre-shredded cheese.
  • Chilies: Canned green chilies can be found in the Hispanic food section of your local grocery store.

Add Protein

  • Ground Meat: Add 1 pound of cooked ground beef, ground chorizo, or ground pork sausage to the casserole with the two layers of cheese and green chilies.
  • Chicken: Increase the protein content by adding shredded chicken between the layers of chilies.

Enhance the Flavor

  • Fresh Peppers: Take this recipe to the next level by using fresh roasted poblano peppers instead of canned chilies.
  • Toppings: Customize with your family favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocados.
See also  I brought this to an office potluck and now everyone can't stop raving about it

Storage and Reheating

  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up well in the microwave at reduced power.
  • Freezing: To freeze, cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.

FAQs

Can I use fresh chilies instead of canned?

Yes, fresh roasted poblano peppers can be used instead of canned green chilies for a more authentic flavor.

How can I make this casserole spicier?

To add some heat, include minced jalapenos or a dash of hot sauce in the egg mixture. You can also use spicy cheese blends.

What type of milk works best for this recipe?

Whole milk or 2% milk works best, but you can also use half-and-half for a richer casserole. Avoid using skim milk as it may make the casserole less creamy.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it with plastic wrap, and store it in the refrigerator. Bake it the next day as directed.

Is this dish gluten-free?

To make this dish gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.

Can I substitute the cheeses?

Yes, you can substitute other cheeses like pepper jack, Colby jack, or a Mexican blend for a different flavor profile.

How should I serve this casserole?

Serve the casserole warm, topped with Pico de Gallo, chopped cilantro, and sour cream. It pairs well with a side salad, rice, or beans.

What if I don’t have a 9 x 13 inch dish?

You can use a similar-sized baking dish. Adjust the baking time as needed, checking for doneness by ensuring the casserole is set in the middle and lightly browned on the edges.

How long can I store the leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.

Can I add vegetables to the casserole?

Yes, adding sautéed vegetables like bell peppers, onions, or mushrooms can enhance the flavor and nutritional value of the casserole.

Nutrition Information

  • Calories: 288 kcal
  • Carbohydrates: 8g
  • Protein: 18g
  • Fat: 20g
  • Saturated Fat: 11g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Trans Fat: 0.01g
  • Cholesterol: 175mg
  • Sodium: 600mg
  • Potassium: 170mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 678 IU
  • Vitamin C: 2mg
  • Calcium: 463mg
  • Iron: 1mg

This Chile Relleno Casserole is a delightful and easy-to-make dish that can fit into any meal plan. With its rich flavors and satisfying ingredients, it’s sure to become a family favorite. Enjoy the versatility and simplicity of this recipe while experimenting with different variations and toppings to suit your taste.