Cheesy Chile Relleno Casserole

by TacoEveryDay
Prep: 10m
Cook: 45m
vegetarian
Cheesy Chile Relleno Casserole - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:12
20ozgreen chiles
1cupcheddar cheese
1cupmonterey jack cheese
1cuppepper jack cheese
8eggs
1cupevaporated milk
2/3cupall-purpose flour
1tspbaking powder
1/2tspkosher salt
1/2tspseasoning salt
3/4tspblack pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Heat the oven

    Preheat your oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick spray.

  1. 2

    Prep the chiles

    Drain the green chiles completely. If they aren't already split, slit one side of each chile with a knife and shake out any seeds you find inside.

  2. 3

    First chile layer

    Layer about half of the chiles (around 10 ounces) across the bottom of the prepared pan, opening them up so they lie flat and cover the surface.

  3. 4

    First cheese layer

    Shred the cheeses if they aren't already. Sprinkle 1/2 cup each of the cheddar, Monterey Jack, and Pepper Jack across the top of the chiles.

  4. 5

    Repeat the layers

    Add the remaining chiles on top of the cheese in an even layer. Sprinkle the rest of the cheddar, Monterey Jack, and Pepper Jack (1/2 cup each) over the top.

  5. 6

    Whisk the egg mixture

    In a large bowl or stand mixer, whisk together the eggs, evaporated milk, flour, baking powder, kosher salt, seasoning salt, and black pepper until smooth and fluffy.

  6. 7

    Pour and bake

    Pour the egg mixture evenly over the chiles and cheese, covering everything. Bake at 350 degrees F for 35 to 45 minutes — you 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 give the pan a little shake.

  7. 8

    Rest and serve

    Let it rest about 5 minutes before slicing so it can set up. Serve with plenty of salsa at the table for anyone who wants more heat.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Cheesy Chile Relleno Casserole

Created by: TacoEveryDay

Prep Time: 10m
Cook Time: 45m
Servings: 12

Ingredients

  • 20 oz green chiles
  • 1 cup cheddar cheese
  • 1 cup monterey jack cheese
  • 1 cup pepper jack cheese
  • 8 eggs
  • 1 cup evaporated milk
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp seasoning salt
  • 3/4 tsp black pepper

Instructions

  1. Heat the ovenPreheat your oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick spray.
  2. Prep the chilesDrain the green chiles completely. If they aren't already split, slit one side of each chile with a knife and shake out any seeds you find inside.
  3. First chile layerLayer about half of the chiles (around 10 ounces) across the bottom of the prepared pan, opening them up so they lie flat and cover the surface.
  4. First cheese layerShred the cheeses if they aren't already. Sprinkle 1/2 cup each of the cheddar, Monterey Jack, and Pepper Jack across the top of the chiles.
  5. Repeat the layersAdd the remaining chiles on top of the cheese in an even layer. Sprinkle the rest of the cheddar, Monterey Jack, and Pepper Jack (1/2 cup each) over the top.
  6. Whisk the egg mixtureIn a large bowl or stand mixer, whisk together the eggs, evaporated milk, flour, baking powder, kosher salt, seasoning salt, and black pepper until smooth and fluffy.
  7. Pour and bakePour the egg mixture evenly over the chiles and cheese, covering everything. Bake at 350 degrees F for 35 to 45 minutes — you 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 give the pan a little shake.
  8. Rest and serveLet it rest about 5 minutes before slicing so it can set up. Serve with plenty of salsa at the table for anyone who wants more heat.

Notes & Tips

Look, I love a real-deal chile relleno — battered, deep-fried, the whole production — but you know what I love even more? Not deep-frying on a random Tuesday. This casserole takes everything I love about chiles rellenos (smoky green chiles, three kinds of melty cheese, eggy fluffy goodness) and lazy-mode's it into a 9x13 that feeds a crowd. Breakfast? Dinner? Why not both. Spoon a bunch of salsa on top, throw down some cilantro lime rice and refried beans on the side, and call it the easiest Tex-Mex night you've ever had. Quick swap: out of evaporated milk? Half-and-half or heavy cream works great. Keto? Use cream and almond flour. The cheese does most of the work either way.