Description
This Chili Relleno Casserole is a deliciously cheesy, comforting baked dish inspired by the classic Mexican stuffed peppers. Featuring layers of tender green chiles, shredded Monterey Jack and cheddar cheeses, and a fluffy egg batter, it’s perfect as a vegetarian main course for any meal. Baked to golden perfection, this casserole offers a delightful blend of creamy texture and mild spice, making it an easy and satisfying dish to prepare for family dinners or gatherings.
Ingredients
Scale
Chiles and Cheese
- 2 cans (7 ounces each) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Batter
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- Nonstick cooking spray
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch (or similar size) baking dish with nonstick cooking spray to prevent sticking.
- Layer chiles and cheese: Arrange half of the drained and split green chiles flat on the bottom of the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chiles. Repeat this layering with the remaining chiles and cheeses.
- Make the egg batter: In a medium bowl, whisk the eggs briskly until light and fluffy. Gradually add the flour, baking powder, milk, salt, and black pepper, whisking continuously until the mixture is smooth and well combined.
- Pour batter and bake: Evenly pour the egg batter mixture over the layered chiles and cheese, making sure it covers everything. Place the casserole uncovered in the preheated oven and bake for 40 to 45 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean.
- Cool and serve: Remove the casserole from the oven and allow it to cool for about 5 minutes. Slice into portions and serve warm, optionally accompanied by salsa or sour cream for added flavor.
Notes
- To make the dish heartier, add cooked and crumbled chorizo or ground beef between the chile layers before pouring the batter.
- For a more authentic flavor, substitute canned green chiles with freshly roasted poblano peppers.
- This casserole pairs well with fresh salsa or a dollop of sour cream on the side.
