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.
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1 3/4cupswhole milk
3cans(7 ounce) whole green chilies, drained
2cupsshredded Monterey Jack cheese, divided
1cupshredded cheddar cheese, divided
salsa and sour cream, 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 and sour cream, if desired. Enjoy!
Chili Relleno Casserole
Amount Per Serving
Calories 248Calories from Fat 153
% Daily Value*
Saturated Fat 10g50%
Vitamin A 595IU12%
* Percent Daily Values are based on a 2000 calorie diet.