Chile Relleno Casserole
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
9
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Calories
298 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Relleno Casserole
Description
The recipe starts by draining and seeding whole green chiles, which are layered in a sprayed baking dish. Each chile layer is topped with measured amounts of shredded cheddar, Monterey Jack, and pepper jack cheeses, providing a blend of creamy, sharp, and spicy flavors. A custard is prepared by whisking eggs, evaporated milk, flour, baking powder, salt, seasoning salt, and black pepper, which is poured evenly over the layered chiles and cheese.
Baking at 350°F until the casserole is puffy, golden, and set ensures a light but firm texture. The combination of the cheeses melts and integrates with the chiles and custard, yielding a richly flavored casserole. It pairs well with salsa served on the side, adding a fresh, acidic contrast.
This dish can be prepared ahead by assembling and refrigerating overnight before baking, which may require a slightly longer bake time. It can also be adapted to a ketogenic diet by substituting cream for evaporated milk and almond flour for the wheat flour without compromising texture.
Ingredients
- cooking spray nonstick
- 20 ounces green chiles whole
- 1 cup cheddar cheese divided, shredded
- 1 cup Monterey jack cheese divided, shredded
- 1 cup pepper jack cheese divided, shredded
- 8 large egg
- 1 cup evaporated milk
- 2/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon seasoning salt such as Lawry's
- 3/4 teaspoon black pepper
- salsa for serving, homemade or store bought is fine!, restaurant style
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
- Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chile with a knife and remove all the seeds from the center.
- Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
- Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
- Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
- Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
- Pour the egg mixture evenly over the cheese and chiles.**
- Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
- Let set for about 5 minutes and then serve! I love to serve this with Restaurant Style Salsa passed at the table, in case people want a little more heat. A store bought salsa will do, too!
Notes
- Evaporated milk can be substituted with cream or half and half for a richer custard.
- The casserole can be assembled ahead and refrigerated overnight before baking; extend bake time slightly if baking from cold.
- For a keto version, replace evaporated milk with cream and wheat flour with almond flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 298kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 209mg | 70% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 405mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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