Chile Relleno Green Casserole (Print Version)
Layers of green chiles, cheese, and fluffy eggs create a flavorful southwest-inspired baked dish.
# Ingredients:
→ Main
01 -
2 cans (7 oz each) whole green chiles, drained and halved
02 -
2 cups shredded Monterey Jack cheese
03 -
1 cup shredded cheddar cheese
→ Egg Mixture
04 -
4 large eggs
05 -
1 cup whole milk
06 -
1/2 cup all-purpose flour
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon ground black pepper
10 -
1/2 teaspoon garlic powder
→ For Baking
11 -
Cooking spray or butter for greasing the baking dish
# Steps:
01 -
Preheat the oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with cooking spray or butter.
02 -
Arrange half of the green chiles evenly along the base of the prepared baking dish.
03 -
Evenly sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over the chiles.
04 -
Add the remaining green chiles as a second layer and top with the rest of the Monterey Jack and cheddar cheeses.
05 -
In a mixing bowl, vigorously whisk together eggs, whole milk, all-purpose flour, baking powder, salt, black pepper, and garlic powder until the mixture is completely smooth.
06 -
Pour the egg mixture evenly over the layered chiles and cheese in the dish.
07 -
Place the dish in the center of the oven and bake uncovered for 40 to 45 minutes, or until the top is puffed and golden brown.
08 -
Allow the casserole to rest for 10 minutes before slicing and serving to help it set.
# Notes:
01 -
For a richer texture, allow the casserole to cool slightly before slicing so it holds its shape.