Description
A comforting and cheesy Easy Chile Relleno Casserole packed with roasted green chiles, fluffy eggs, and melted cheese. This simple baked casserole delivers classic chile relleno flavor without the extra frying work.
Ingredients
Scale
- 2 cans (7 ounces each) whole green chiles, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 5 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 baking dish.
- In a large bowl, whisk together eggs, milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth.
- Arrange half of the green chiles in the baking dish.
- Sprinkle half of the Monterey Jack cheese and cheddar cheese over the chiles.
- Add the remaining green chiles and top with the remaining cheese.
- Pour the egg mixture evenly over the casserole.
- Bake for 40 to 45 minutes until golden and fully set in the center.
- Let rest for 10 minutes before slicing and serving.
Notes
- Drain the green chiles thoroughly to avoid excess moisture.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Add diced jalapeños for extra heat if desired.
- Let the casserole cool slightly before cutting for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 155mg
Keywords: easy chile relleno casserole, cheesy chile casserole, baked chile relleno, green chile egg casserole, vegetarian casserole