Chile Relleno Casserole
Chile Relleno Casserole has layers of chilies, eggs, cheese, and a light layer of tomato sauce. This Mexican dish can be breakfast or dinner.
CHILE RELLENOS CASSEROLE RECIPE
I’ve made several versions of this casserole but this is the version we like the most. This has six eggs in it but if you’re not keen on eggs I’ve done this with as little as two eggs.
You can use fresh poblano peppers if you like but the canned version is so convenient. Unlike the traditional chile relleno, this is not fried.
My kids call this Chile Rihanna…like the singer. Even though there are chiles involved, the heat level is very, very mild.
- CANNED WHOLE GREEN CHILES – or use fresh Poblano peppers that have been roasted. Directions below.
- TOMATO SAUCE
- CHEDDAR CHEESE
- MONTEREY JACK CHEESE
- GARLIC POWDER
- ONION POWDER
- FLOUR – the flour mixture fluffs the egg mixture
- BAKING POWDER
HOW TO ROAST POBLANO PEPPERS
- Preheat the oven to 425°F, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Cook the poblano chiles for 25 to 30 minutes, turning occasionally. Skin should be black. Cool roasted peppers and remove seeds.
HOW TO MAKE CHILE RELLENO CASSEROLE
Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray.
Layer half of the green chiles in the bottom of the prepared baking dish. I prefer to cut each chili pepper into fourths or you can leave them whole.
Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese on top of the layer of chiles. Top with remaining chiles.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder. Pour egg batter over chili mixture.
Bake for 25 minutes. Spread tomato sauce on top and return to the oven for 15 minutes.
Sprinkle remaining cheese on top and turn oven to broil. Broil for 2-3 minutes or until cheese is golden brown and bubbly. Garnish with cilantro if desired.
OTHER MEXICAN RECIPES:
- Homemade Tortillas
- Cafe Rio’s Cilantro Rice
- Confetti Breakfast Casserole
- Creamy Tomatillo Dressing
- Mexican Rice and Chicken
- Sopapilla Cheesecake
- Chorizo and Egg Skillet
- No-Fry Fried Ice Cream
- Grilled Shrimp with Avocado Salsa
- Pico De Gallo
- Cilantro Lime Rice
Chile Relleno Casserole
- 2 (7 ounce) cans whole green chiles, drained and quartered
- 8 ounces shredded Monterey Jack cheese, divided, (2 cups)
- 8 ounces shredded cheddar cheese, divided, (2 cups)
- 6 large eggs
- 1/2 cup milk
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces tomato sauce
- (optional) chopped cilantro for garnish
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Layer half of the green chiles in the pan. I prefer to cut each chili into fourths or you can leave them whole.
- Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese on top. Top with remaining chiles.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder. Pour over chili mixture.
- Bake for 25 minutes. Spread tomato sauce on top and return to the oven for 15 minutes.
- Sprinkle remaining cheese on top and turn oven to broil. Broil for 2-3 minutes or until cheese is brown and bubbly.
- Garnish with cilantro if desired and serve.
How many fresh poblano peppers should I buy if I’m going to roast them myself? I’m making this tomorrow night.
I gave up meat for all of Lent, (but the rest of my family hasn’t!) so I’ve been on the hunt for tasty, meatless meals. This casserole was amazing! It was like an egg pizza with the tomato sauce and melted cheese! Will definitely make again!
This my worst nightmare. Chile relleno is the dish I rate all Mexican restaurants by. I hate it when this type of dish is served to the masses on Cinco de Mayo.
I know what I’m making for dinner this coming week!