Description
A comforting baked casserole inspired by classic chili rellenos, made with roasted green chiles, eggs, and plenty of melted cheese for an easy crowd-pleasing dish.
Ingredients
- 2 (7 oz) cans whole green chiles, drained and halved
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Arrange the green chiles evenly in the bottom of the baking dish.
- Sprinkle Monterey Jack and cheddar cheese evenly over the chiles.
- In a bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the chiles and cheese.
- Bake uncovered for 40–45 minutes, until set and lightly golden on top.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Roast fresh Hatch chiles for deeper flavor if available.
- Serve with salsa or sour cream on the side.
- Leftovers reheat well and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired