Description
A cozy, oven-baked twist on the classic Mexican chile relleno. This casserole layers roasted green chiles, melty cheese, and a light, fluffy egg batter into a crowd-pleasing dish perfect for brunch, dinner, or potlucks. It’s flavorful, cheesy, and simple to prepare—no frying required!
Ingredients
2 cans whole green chiles (7 oz each)
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
4 large eggs
1 ½ cups whole milk
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
Sour cream and chopped cilantro for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Drain and pat dry the green chiles. Lay half flat in the dish to cover the bottom.
3. Sprinkle 1 cup of cheddar and 1 cup of Monterey Jack over the chiles.
4. Add the remaining chiles as the second layer. Top with the rest of the cheese.
5. In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, garlic powder, and onion powder until smooth.
6. Pour the egg mixture evenly over the layered chiles and cheese.
7. Bake uncovered for 40 to 45 minutes or until golden and set.
8. Let rest for 5–10 minutes. Slice and serve with sour cream and cilantro if desired.
Notes
Use full-fat cheese for the best melt and richness. Pre-shredded works, but shredding your own yields creamier results.
Make it spicy by adding a chopped jalapeño or substituting Hatch chiles.
Bake until set—look for a golden top and a knife that comes out clean from the center.
Nutrition
- Serving Size: 1 slice (⅛ of casserole)
- Calories: 310
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 145 mg
Keywords: casserole, chile relleno, egg bake, easy dinner