Easy Chile Relleno Casserole
Easy Chile Relleno Casserole Recipe
If you love the classic flavors of chile rellenos but are looking for an easy way to enjoy them, look no further! This Easy Chile Relleno Casserole brings together the delightful tastes of green chiles and creamy cheeses in a simple, baked dish. Perfect for weeknight dinners or gatherings, this casserole is sure to impress your family and friends.
Why Make This Recipe
This casserole is not only delicious but also incredibly straightforward to prepare. With minimal prep time, it combines the rich, smoky flavors of green chiles with the gooey goodness of jack and cheddar cheeses. It’s a hearty dish that can serve as a main course or a flavorful side. Plus, the fact that it’s baked makes it a hands-off dish, allowing you to focus on other tasks while it cooks!
How to Make Easy Chile Relleno Casserole
Follow these easy steps to create a delectable chile relleno casserole that everyone will love.
Ingredients
- 14 ounces whole green chiles, canned (2 – 7 ounce cans)
- 3/4 pound jack cheese, grated
- 1 cup cheddar cheese, grated
- 2 eggs
- 1/2 cup all-purpose flour
- 1½ cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spray a 9×9 inch baking dish with non-stick spray.
- Slice the whole canned green chiles wide open, rinse out any seeds, and drain them thoroughly.
- Arrange half of the green chiles in the bottom of the prepared baking dish.
- Sprinkle half of the grated jack and cheddar cheeses over the chiles.
- Add a second layer of the remaining green chiles on top of the cheese.
- Top with the remaining grated jack and cheddar cheeses.
- In a small bowl, whisk together the eggs, flour, milk, and salt until everything is fully blended.
- Pour this mixture evenly over the casserole.
- Bake the casserole, uncovered, in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Once done, remove the dish from the oven and transfer it to a wire rack to cool for a few minutes.
- Carefully slice the casserole into 6 equal pieces using a sharp knife. Serve with a spatula and enjoy!
How to Serve Easy Chile Relleno Casserole
This hearty casserole pairs beautifully with a fresh salad or some guacamole. You can also serve it with salsa or sour cream on the side for added flavor.
How to Store Easy Chile Relleno Casserole
To keep the casserole fresh, store any leftovers in an airtight container in the refrigerator. It should remain good for 3-4 days. When ready to eat, simply reheat portions in the microwave or in the oven until warmed through.
Tips to Make Easy Chile Relleno Casserole
- Ensure your chiles are thoroughly drained to avoid excess moisture in the casserole.
- Experiment with different types of cheese for a unique flavor twist.
- For a spicy kick, consider adding diced jalapeños or a few dashes of hot sauce to the egg mixture.
Variations
- Swap out jack cheese for pepper jack cheese for an extra layer of flavor.
- Use fresh roasted chiles instead of canned for a more authentic taste.
- For a vegetarian twist, add in some sautéed vegetables like onions and bell peppers.
FAQs
1. Can I use fresh chiles instead of canned?
Yes, fresh roasted chiles can be used. Just make sure to peel, seed, and slice them before layering them in the casserole.
2. Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
3. Is this recipe gluten-free?
This recipe contains all-purpose flour, which is not gluten-free. However, you can substitute it with a gluten-free flour blend to make it gluten-free.
Enjoy making this delicious Easy Chile Relleno Casserole—a dish that is sure to become a favorite!
Easy Chile Relleno Casserole
Ingredients
Main Ingredients
- 14 ounces whole green chiles, canned (2 – 7 ounce cans) Ensure they are thoroughly drained.
- 3/4 pound jack cheese, grated
- 1 cup cheddar cheese, grated
- 2 pieces eggs
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour.
- 1.5 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spray a 9×9 inch baking dish with non-stick spray.
- Slice the whole canned green chiles wide open, rinse out any seeds, and drain them thoroughly.
- Arrange half of the green chiles in the bottom of the prepared baking dish.
- Sprinkle half of the grated jack and cheddar cheeses over the chiles.
- Add a second layer of the remaining green chiles on top of the cheese.
- Top with the remaining grated jack and cheddar cheeses.
Mixing
- In a small bowl, whisk together the eggs, flour, milk, and salt until everything is fully blended.
Baking
- Pour the egg mixture evenly over the casserole.
- Bake the casserole, uncovered, in the preheated oven for 30-35 minutes, or until the top is golden brown.
- Once done, remove the dish from the oven and transfer it to a wire rack to cool for a few minutes.
- Carefully slice the casserole into 6 equal pieces using a sharp knife. Serve with a spatula and enjoy!
