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Chile Relleno Casserole

This baked chile relleno casserole combines roasted green chiles, Monterey Jack cheese, and a simple egg-and-milk mixture in one comforting dish. The chiles are filled with cheese, covered with the egg batter, topped with additional cheese, and baked until puffed and golden. It works well for breakfast, brunch, lunch, or dinner and can also be prepared ahead of time.
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Course: Breakfast
Cuisine: Mexican
Keyword: Chile Relleno Casserole, Chile Relleno Casserole recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6

Ingredients

  • 12 ounces whole roasted green chiles, or one large 27-ounce can for a double batch, rinsed, patted dry, and seeds removed
  • 1/2 pound Monterey Jack cheese, sliced into sticks
  • 2 Large eggs, room temperature
  • 1/2 cup all-purpose flour, or substitute with a good 1-to-1 all-purpose gluten-free flour
  • 1 tsp kosher salt, plus pepper if desired
  • 2 cup milk, whole milk recommended
  • 1 cup Jack cheese, shredded, for topping

Optional Toppings

  • Cilantro
  • Pico de gallo or salsa
  • Fresh avocado or guacamole
  • Sour cream

Instructions

  • Preheat the oven to 350°F (175°C). Lightly coat a 9×9-inch or 7×11-inch casserole dish with cooking spray or spray oil.
  • Rinse the green chiles under cold water. Carefully remove the seeds, then pat the chiles dry with paper towels.
  • Cut the Monterey Jack cheese into sticks or strips. Place cheese inside each chile, then arrange the stuffed chiles in a single layer in the prepared baking dish. If a chile tears while being filled, place it in the dish with the torn side facing down.
  • Add the eggs to a large bowl and beat with a fork or whisk until evenly blended.
  • Add the flour, milk, salt, and pepper. Whisk until the mixture is smooth.
  • Pour the egg mixture evenly over the cheese-filled chiles.
  • Sprinkle the grated cheese over the top.
  • Bake at 350°F (175°C) for 60–90 minutes, until the casserole is puffed, set, bubbling, and golden on top.
  • Allow the casserole to rest for 10 minutes before serving.

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Recipe Notes

  • Green chiles: Whole roasted Hatch green chiles work especially well, but Anaheim or poblano peppers can also be used. If using canned chiles, rinse them well and pat them dry before assembling.
  • Spice level: Remove the seeds for a milder casserole. Leaving some seeds in will give the dish more heat.
  • Cheese: Monterey Jack melts beautifully, but cheddar, Pepper Jack, Oaxaca, or Cotija can be used for a different flavor.
  • Diced chile shortcut: If whole chiles aren’t available, use 2–3 (4-ounce) cans of diced green chiles. Layer them in the baking dish with the cheese, then pour the egg mixture over the top.
  • Make ahead: Assemble the casserole up to 1 day ahead, cover, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking.
  • Resting: Let the baked casserole rest for 10 minutes before serving so it has time to set.
  • Gluten-free: Use a 1-to-1 gluten-free all-purpose flour in place of regular flour.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. The casserole can also be frozen for up to 1 month when wrapped tightly.

Nutrition

Per serving: Calories: 334 kcal | Carbohydrates: 15 g | Protein: 20 g | Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 122 mg | Sodium: 1007 mg | Potassium: 266 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 729 IU | Vitamin C: 19 mg | Calcium: 554 mg | Iron: 2 mg
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