Easy Chile Relleno Casserole
A simple yet delicious casserole that combines the flavors of green chiles and creamy cheeses, perfect for weeknight dinners or gatherings.
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!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or oven until warmed through. Consider adding jalapeños for a spicy kick, and experiment with different cheeses for flavor variations.