Description
This easy chile relleno casserole takes everything you love about traditional chile rellenos — roasted peppers, melty cheese, and a fluffy egg batter — and turns it into a cozy, oven-baked dish. No frying or stuffing needed! Perfect for breakfast, brunch, or a quick weeknight dinner.
Ingredients
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1 can (7 oz) whole green chiles, drained and split open
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2 cups shredded Monterey Jack or cheddar cheese (or a blend)
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4 large eggs
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1 cup milk
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1/4 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Optional: chopped green onions, salsa, or sour cream for serving
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch baking dish.
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Layer half of the green chiles on the bottom of the dish.
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Sprinkle with half of the cheese.
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Repeat with remaining chiles and cheese to create a second layer.
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In a mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth.
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Pour the egg mixture evenly over the chiles and cheese.
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Bake for 35–40 minutes, or until puffed up, golden, and set in the center.
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Let cool for 5–10 minutes before slicing. Serve warm with your favorite toppings.
Notes
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Want more heat? Use fire-roasted or spicy green chiles, or add a few dashes of hot sauce to the egg mix.
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Add cooked ground beef or chorizo for a meatier version.
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Great as leftovers — reheats well in the microwave or oven.