Chile Rellenos Casserole
User Reviews
5
Chile Rellenos Casserole
Description
The Chile Rellenos Casserole combines green chiles stuffed with cheese and covered with a seasoned egg batter. The chiles are rinsed and deseeded for mildness, then stuffed with sliced Monterey jack or other cheeses before being arranged in a baking dish. The egg batter, enriched with flour, salt, and milk, is poured over the chiles and finished with a sprinkle of grated cheese.
Baking at 350°F for about an hour develops a browned and firm crust while the cheese melts and the batter sets. The casserole offers a creamy, savory texture with a balance of mild heat from the chiles and richness from the cheese. It works well as a main dish or a hearty side.
The recipe is adaptable: it can be prepared ahead and refrigerated prior to baking and also freezes well for up to a month, making it practical for meal planning. Variations include doubling the chiles and cheese or substituting diced green chiles for stuffed whole ones without compromising flavor.
Ingredients
- 2-3 ounce cans green chile or one large 27 oz can for a double batch. Rinsed, patted dry and seeds removed. May also sub 2-3 small cans of chopped green chiles, whole, roasted
- ½ lb Monterey jack cheese sliced into sticks (or try other cheese, pepper jack, cheddar, cotijo)
- 2 large egg
- ½ cup all-purpose flour or substitute with a good 1-1 all purpose gluten free flour
- 1 teaspoon kosher salt and pepper if desired
- 2 cups milk I used whole milk
- cheese extra, grated, for sprinkling on top
Instructions
- Preheat oven to 350° F and grease a 9x9 inch baking dish (or 8x11).
- Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
- Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
- Bake 1 - 1 ½ hours or until browned and firm. Serve immediately
Notes
- You can assemble this casserole up to one day in advance; keep refrigerated and let sit at room temperature 20-30 minutes before baking.
- Cooked casserole freezes well for up to one month; thaw overnight in the fridge and reheat covered in the oven.
- Using two bamboo skewers per kebab helps secure the pieces and prevents spinning while grilling.
- Substitute diced green chiles and shredded cheese instead of whole stuffed chiles for a quick variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 158mg | 53% |
| Sodium | 1079mg | 45% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 590mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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