5.0 from 63 votes
Chile Rellenos Casserole
Best Chile Relleno Casserole is an easy, delicious vegetarian dish made with Monterey Jack cheese stuffed whole roasted chiles, topped with an egg, milk batter, topped with more cheese, then baked to fluffy perfection. Easily adapted to be gluten free.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 4 -6 servings
Calories: 383 kcal
Course:
Breakfast
Cuisine:
American , Mexican
Ingredients
- 2-3 ounce cans whole roasted green chiles 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
- ½ lb Monterey jack cheese sliced into sticks (or try other cheese, pepper jack, cheddar, cotijo)
- 2 large eggs
- 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
- Extra cheese 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
Cup of Yum
Notes
- This recipe is super versatile.
- Make Ahead | You may assemble this dish up to 1 day ahead of time, covering and refrigerating. When ready to bake, remove from fridge and allow to sit on counter for 20-30 minutes before baking as directed above.
- Freezer Friendly | Bake as directed allowing to cool completely. Cover with plastic wrap or foil and freeze, freezes well up to a month if covered well. Allow to thaw overnight in fridge, then reheat in 250-300°F oven covered with foil until heated through or may be reheated by the slice in the microwave.
- I've doubled the chiles and cheese but kept the batter the same.
- Doubled and tripled the recipe baking in a large casserole dish.
- Used 2-3 (4 oz) cans of diced green chiles instead of whole chiles, poured them in the dish, with diced chunks of cheese or shredded cheese. Turned out great!
Nutrition Information
Serving
1serving
Calories
383kcal
(19%)
Carbohydrates
20g
(7%)
Protein
23g
(46%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
158mg
(53%)
Sodium
1079mg
(45%)
Potassium
280mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
769IU
(15%)
Vitamin C
3mg
(3%)
Calcium
590mg
(59%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 383
% 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.