A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
Guys. It wasn’t until just a few days ago (when I Googled how to spell Chili Relleno), that I realized it’s supposed to be stuffed peppers, coated in flour, and then fried in oil. And topped with tomato sauce. >> Um, THAT sounds amazing.
I feel like my mother has been lying to me for 46 years. She made Chili Relleno fairly often when I was growing up…or so I thought. But to my recollection, she made it more like this casserole. (I should have known better. My mother doesn’t fry anything.)
Well, regardless. It’s been at least 10 years since I had this casserole, and I got a hankering for it last week. Layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
- 5 eggs
- 1 3/4 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cans (7 ounce) whole green chilies, drained
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- salsa, for serving (optional)
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
- Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.
- Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa, if desired. Enjoy!