Chile Relleno Casserole

This chile relleno casserole is whole green chiles stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese and fresh cilantro. An easy vegetarian meal that tastes like your favorite Mexican restaurant but without the frying!

Course Main

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 419kcal

Author Sara Welch

Ingredients

3 7 ounce cans whole green chiles drained
8 ounces Monterey Jack cheese cut into 3 inch sticks
8 eggs
2/3 cup milk
1 cup all purpose flour
1 teaspoon baking powder
1 cup shredded cheddar cheese
2 tablespoons chopped cilantro
assorted toppings such as pico de gallo, sour cream and avocado optional
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.
Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
Bake for 30 minutes or until light golden brown and puffy. Sprinkle with cilantro and serve with additional toppings if desired.

Notes

It’s best to use freshly shredded cheddar cheese in this casserole. The bags of pre-shredded cheese from the store often contain preservatives and anti caking agents and do not melt well.
Leftover chile relleno casserole will stay fresh in the refrigerator for up to 3 days.
Canned chilies typically come with most of the seeds removed. It’s always best to take a quick peek in the chile before you stuff it to remove any stray seeds that might be left behind.

Nutrition