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Chile Rellenos Casserole

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A cozy, flavorful take on traditional Chile Rellenos baked into a creamy, cheesy, and smoky casserole thats perfect for breakfast, brunch, or dinner.

Ingredients

  • Roasted Green Chiles: 6 large, peeled and seeded Bring the signature smoky heat.
  • Shredded Monterey Jack Cheese: 2 cups Melts beautifully into a gooey, creamy layer.
  • Shredded Sharp Cheddar Cheese: 1 cup Adds a bold, tangy contrast to the Jack.
  • Large Eggs: 5 Create the soft, souffle-like structure of the casserole.
  • Whole Milk: 1/2 cup Lightens the eggs and gives them a custardy texture.
  • All-Purpose Flour: 2 tablespoons Helps bind the egg mixture.
  • Baking Powder: 1 teaspoon Gives a slight lift for a fluffier bite.
  • Salt: 1/2 teaspoon Enhances every flavor.
  • Black Pepper: 1/4 teaspoon Adds a subtle kick.
  • Cooking Spray or Butter: For greasing the dish Prevents sticking and gives a golden edge.

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray.
  2. In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
  3. Line the bottom of your baking dish with half the green chiles, spreading them evenly.
  4. Sprinkle half the cheeses over the chiles, then layer with remaining chiles and the rest of the cheese. Pour the egg mixture evenly over everything.
  5. Bake uncovered for 3035 minutes, or until the top is golden and the center is set.
  6. Let it rest for at least 10 minutes before slicing to help it firm up and make serving easier.
  7. Top with fresh cilantro, avocado slices, or a drizzle of sour cream if desired.

Find it online: https://mykitchenstorie.com/chile-rellenos-casserole/