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.
Prep Time: 10mins
Cook Time: 45mins
Total Time: 55mins
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!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: chile relleno casserole, chile rellenos, chili relleno, chili relleno casserole