Chile Relleno Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
419 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Relleno Casserole
Description
This casserole uses whole canned green chiles drained and filled with Monterey Jack cheese sticks. Placed in a baking dish, they are covered with a batter made by blending eggs, milk, flour, and baking powder for a smooth coating. Shredded cheddar cheese is sprinkled on top before baking.
Baking at moderate heat causes the batter to puff and cook until lightly golden, forming a delicate crust around the chiles and cheese. The combination of mild green chile heat, creamy cheese centers, and a soft yet firm egg batter delivers balanced textures and flavors reminiscent of classic chile rellenos without frying individual peppers.
Serving suggestions include topping with fresh cilantro and accompaniments like pico de gallo, sour cream, or avocado for contrast. This casserole works well as a main dish or side and presents a practical way to enjoy chile rellenos flavors in a baked form.
Freshly shredded cheddar cheese improves melting and texture compared to pre-shredded options. Checking and removing any stray seeds from the canned chiles enhances eating quality. Leftovers keep for up to three days refrigerated.
Ingredients
- 3 ounce cans green chiles drained, whole
- 8 ounces Monterey jack cheese cut into 3 inch sticks
- 8 egg
- 2/3 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cheddar cheese shredded
- 2 tablespoons cilantro chopped
- Pico de Gallo optional, assorted toppings such as
- sour cream
- avocado
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.
- Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
- Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
- Bake for 30 minutes or until light golden brown and puffy. Sprinkle with cilantro and serve with additional toppings if desired.
Notes
- Use freshly shredded cheddar cheese for better melting and texture.
- Remove stray seeds from canned chiles before stuffing to avoid unexpected heat.
- Keep leftovers refrigerated and consume within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 274mg | 91% |
| Sodium | 730mg | 30% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 513mg | 51% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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