Chile Rellenos Casserole Recipe

Introduction

Chile Rellenos Casserole captures the smoky, cheesy flavors of the classic Mexican dish in an easy-to-make, comforting casserole form. This recipe layers roasted green chiles with a blend of melted cheeses and a light, fluffy egg custard, making it perfect for any meal.

Ingredients

• 6 large roasted green chiles, peeled and seeded
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 5 large eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or butter for greasing the dish

Instructions

1. Preheat your oven: Set the oven to 375°F (190°C) and lightly grease your baking dish with butter or cooking spray.
2. Make the egg mixture: In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth.
3. Layer the chiles: Spread half of the roasted green chiles evenly over the bottom of the prepared baking dish.
4. Add the cheese: Sprinkle half of the Monterey Jack and cheddar cheeses over the chiles.
5. Repeat layers: Add the remaining green chiles on top, then cover with the rest of the cheese.
6. Pour egg mixture: Evenly pour the whisked egg mixture over the layers in the baking dish.
7. Bake: Place the casserole in the oven and bake uncovered for 30 to 35 minutes, or until the top is golden and the center is set.
8. Rest: Let the casserole cool and rest for at least 10 minutes before slicing. This helps it firm up and makes serving easier.
9. Serve: Garnish with fresh cilantro, avocado slices, or a drizzle of sour cream, if desired, and enjoy.

Tips & Variations

• Use a mix of mild and hot roasted chiles if you prefer a spicier casserole.
• For extra richness, substitute half the whole milk with half-and-half.
• Add cooked and crumbled chorizo or ground beef between the layers for a heartier version.
• Freshly grated cheeses melt best—avoid pre-shredded varieties with anti-caking agents for creamier texture.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. Avoid overcooking to maintain a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned green chiles instead of roasted ones?

Yes, canned green chiles can be used as a convenient substitute, but roasting fresh chiles adds a smoky depth of flavor that makes the dish special.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the fridge.

Chile Rellenos Casserole Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Chile Rellenos Casserole captures the classic flavors of traditional chile rellenos in a simple, baked dish. Roasted green chiles, melted Monterey Jack and sharp cheddar cheeses, and a fluffy, custardy egg base come together to create a comforting, smoky, and cheesy casserole perfect for any meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chiles

• 6 large roasted green chiles, peeled and seeded

Cheese

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese

Egg Mixture

• 5 large eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other

• Cooking spray or butter for greasing the baking dish

Instructions

1. Preheat Your Equipment: Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray to prevent sticking and promote a golden crust.
2. Combine Ingredients: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, and black pepper until the mixture is smooth and well combined. This mixture will form the soft, souffle-like base of the casserole.
3. Prepare Your Cooking Vessel: Arrange half of the roasted, peeled, and seeded green chiles evenly across the bottom of the greased baking dish to create a flavorful base layer.
4. Assemble the Dish: Sprinkle half of the shredded Monterey Jack and sharp cheddar cheeses over the layer of green chiles. Add the remaining chiles on top, followed by the rest of the cheese. Pour the prepared egg mixture evenly over the layered ingredients to soak everything.
5. Cook to Perfection: Place the casserole in the preheated oven and bake uncovered for 30 to 35 minutes. Bake until the top is golden brown and the center is fully set, indicating that the casserole is cooked through and fluffy.
6. Finishing Touches: Remove the casserole from the oven and let it rest for at least 10 minutes. This resting period helps it firm up for easier slicing and serving.
7. Serve and Enjoy: Optionally, top your slices of casserole with fresh cilantro, avocado slices, or a drizzle of sour cream for added freshness and creaminess. Serve warm and enjoy the smoky, cheesy goodness.

Notes

• Roasting your own green chiles will add more depth of flavor, but jarred roasted green chiles can be a convenient alternative.
• Ensure the chiles are well drained and patted dry to prevent excess moisture which can affect the casserole’s texture.
• Letting the casserole rest before slicing is crucial to avoid a runny texture and ensure clean slices.
• Feel free to customize toppings with salsa, fresh herbs, or hot sauce for extra flavor.
• This casserole can be prepared a day ahead and reheated gently in the oven.

Keywords: Chile Rellenos Casserole, baked chile rellenos, green chile casserole, Mexican casserole, cheesy chile dish