Creamy Chile Relleno Casserole
This creamy casserole features whole green chiles stuffed with cheese and baked until golden.
Equipment
- Baking dish
- Mixing bowl
Ingredients
Chiles and Cheese
- 2 cans whole green chiles drained and split open
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- 1 cup shredded cheddar cheese
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
Dry Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, heavy cream, flour, baking powder, salt, black pepper, garlic powder, and onion powder.
- In a baking dish, layer half of the green chiles, then half of the Monterey Jack and cheddar cheese.
- Repeat the layers with the remaining chiles and cheese.
- Pour the egg mixture evenly over the top.
- Bake for 30 minutes, or until set and golden.
Notes
For added flavor, consider topping with fresh cilantro or avocado before serving.