Name: Chile Rellenos Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 6 large roasted green chiles, peeled and seeded; 2 cups shredded Monterey Jack cheese; 1 cup shredded sharp cheddar cheese; 5 large eggs; 1/2 cup whole milk; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Butter or cooking spray, for greasing the baking dish

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Introduction

Chile Rellenos Casserole is a comforting dish that captures the flavors of traditional chile rellenos in an easy-to-make, baked form. With smoky roasted green chiles and a blend of melted cheeses set in a light, fluffy egg custard, this casserole is perfect for a cozy family meal.

The image shows a close-up of a baked casserole dish in a white ceramic dish with a shiny surface. The casserole has multiple layers, with the top layer being golden-brown melted cheese that is bubbly and slightly crispy around some edges. Underneath the cheese, visible soft green slices of vegetables peek through, likely green bell peppers. The cheese layer is sprinkled with finely chopped dark green herbs. The dish is placed on a white marbled surface that adds a clean and bright background to the warm colors of the casserole. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large roasted green chiles, peeled and seeded
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
5 large eggs
1/2 cup whole milk
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or butter, for greasing the dish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease your baking dish with butter or cooking spray.
Step 2: In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until the mixture is smooth and well combined.
Step 3: Spread half of the roasted green chiles evenly over the bottom of the prepared baking dish.
Step 4: Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the chiles.
Step 5: Add the remaining chiles in an even layer on top of the cheese.
Step 6: Top with the remaining shredded cheeses, then pour the egg mixture evenly over the entire dish.
Step 7: Bake uncovered for 30 to 35 minutes, until the top is golden and the center is set.
Step 8: Allow the casserole to rest for at least 10 minutes before slicing to let it firm up, making it easier to serve.
Step 9: Serve warm, optionally topped with fresh cilantro, avocado slices, or a drizzle of sour cream for added flavor.

Tips & Variations

Use fire-roasted canned chiles if fresh aren’t available for a quicker option with good smoky flavor.
For extra heat, add diced jalapeños or a pinch of cayenne pepper to the egg mixture.
Try swapping the cheeses for a mix of Oaxaca and queso fresco for a more authentic Mexican taste.
This casserole pairs well with a side of Mexican rice or a simple green salad.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or in a preheated 350°F (175°C) oven until heated through. The casserole can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a baked casserole in a white dish, filled with a golden-yellow top layer that looks crispy and slightly browned, with green beans or similar vegetables scattered evenly throughout the surface. Underneath the top appears to be a creamy, soft layer visible near the edges, with a slightly uneven texture indicating baked cheese or sauce. The dish is set on a white marbled surface, with steam suggesting it is hot and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 15–20 minutes, then bake as directed.

What can I use instead of whole milk?

You can substitute whole milk with 2% milk or half-and-half for a creamier texture. For a dairy-free version, use a plant-based milk like almond or oat milk, though the texture may be slightly different.