Chile Rellenos Casserole Recipe

Introduction

Chile Rellenos Casserole is a comforting, cheesy bake that layers smoky roasted green chiles with melted Monterey Jack and sharp cheddar cheese. This dish is fluffy, custardy, and packed with bold flavors, perfect for a satisfying breakfast, brunch, or dinner.

Ingredients

• 6 large roasted green chiles, peeled and seeded
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 5 large eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or butter, for greasing the dish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish with butter or cooking spray.
2. Step 2: In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth and well combined.
3. Step 3: Spread half of the roasted green chiles evenly across the bottom of the prepared baking dish.
4. Step 4: Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the chiles. Layer the remaining chiles on top, followed by the rest of the cheese.
5. Step 5: Pour the egg mixture evenly over all the layers in the dish.
6. Step 6: Bake uncovered for 30 to 35 minutes, or until the top is golden and the center is set.
7. Step 7: Let the casserole rest for at least 10 minutes before slicing to firm up and make serving easier.
8. Step 8: Serve as is or garnish with fresh cilantro, avocado slices, or a drizzle of sour cream if desired.

Tips & Variations

• Roast your own chiles for a smokier, more authentic flavor.
• Drain chiles well before layering to prevent a watery casserole.
• Substitute mozzarella or pepper jack cheese for Monterey Jack, and Colby or a Mexican blend for cheddar.
• Add a pinch of cumin or smoked paprika to the egg mixture for extra depth.
• For a spicy kick, add diced jalapeños or serrano peppers to the cheese layers.
• Use parchment paper to line your baking dish for easier cleanup.

Storage

Store leftovers tightly covered in the refrigerator for up to 4 days. The casserole also freezes well for up to 2 months; thaw overnight and reheat gently in the oven. To reheat, cover with foil and warm at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole dairy-free?

Yes, you can use dairy-free cheese and unsweetened plant-based milk for a dairy-free version.

Do I need to peel the chiles?

Yes, peeling the chiles is important. The skins can be tough and chewy, so removing them improves the texture of the casserole.

Chile Rellenos Casserole Recipe

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★★★★★

4.7 from 74 reviews

Chile Rellenos Casserole is a comforting, cheesy baked dish featuring smoky roasted green chiles layered with Monterey Jack and sharp cheddar cheeses, bound together by a fluffy, souffle-like egg custard. Perfect for brunch or dinner, this casserole offers a rich, flavorful, and satisfying meal with layers of velvety eggs and gooey cheese balanced by the mild heat and smokiness of the chiles.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Roasted Green Chiles

• 6 large, peeled and seeded

Cheese

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese

Egg Mixture

• 5 large eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Greasing

• Cooking spray or butter

Instructions

1. Preheat Your Equipment: Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray to prevent sticking and help achieve a golden crust.
2. Combine Ingredients: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, and black pepper until the mixture is smooth and well combined, creating a custard base.
3. Prepare Your Cooking Vessel: Spread half of the peeled and seeded roasted green chiles evenly across the bottom of the greased baking dish, forming the first layer of the casserole.
4. Assemble the Dish: Sprinkle half of both the shredded Monterey Jack and sharp cheddar cheeses over the chiles. Then add the remaining roasted chiles to form the next layer, followed by the rest of the cheeses on top. Finally, pour the egg mixture evenly over all the layers ensuring complete coverage.
5. Cook to Perfection: Place the assembled casserole in the preheated oven and bake uncovered for 30 to 35 minutes, or until the top turns golden brown and the center is fully set without jiggle when gently shaken.
6. Finishing Touches: Remove the casserole from the oven and let it rest for at least 10 minutes. This resting period allows the casserole to firm up for easier slicing and serving.
7. Serve and Enjoy: Optionally garnish with fresh cilantro, avocado slices, or a drizzle of sour cream to elevate flavors before serving. Enjoy warm as a main dish accompanied by tortillas or a fresh salad.

Notes

• Roast your own chiles for maximum smoky flavor and authentic taste.
• Allow the casserole to rest after baking for clean, firm slices.
• Use parchment paper to line your baking dish for easier cleanup.
• Drain roasted or canned chiles well to prevent excess moisture and sogginess.
• Mix different cheeses like Monterey Jack and sharp cheddar for a complex flavor profile.
• Add spices such as cumin or smoked paprika to the egg mixture for added depth if desired.

Keywords: Chile Rellenos Casserole, baked casserole, Mexican casserole, cheesy casserole, roasted green chiles, Monterey Jack cheese, sharp cheddar cheese, egg custard casserole, comfort food