Name: Chile Relleno Casserole Recipe
Prep time: 15 min
Cook time: PT-495642H40M19S
Total time: PT-495642H40M19S
Cuisine: Mexican-American
Ingredients: 14 ounces whole green chiles, canned (2 cans of 7 ounces each); ¾ pound jack cheese, grated; 1 cup cheddar cheese, grated; 2 eggs; ½ cup all-purpose flour; 1½ cups milk; 1 teaspoon salt; ½ teaspoon black pepper

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Introduction

Chile Relleno Casserole is a comforting, cheesy baked dish that captures the flavors of traditional chile rellenos without the hassle of frying. It’s perfect for a family dinner or a casual get-together, delivering a deliciously creamy and mildly spicy meal.

A baked dish in a clear glass pan showing a bubbly, melted cheese layer on top with patches of golden brown spots, and green pieces of vegetables like beans spread evenly throughout the surface. The cheese looks creamy and slightly browned around the edges where it touches the pan, and there is a light, creamy texture visible under the cheese. The dish fills the pan completely, with a smooth, rich top layer enriched with vegetable bits underneath. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces whole green chiles, canned (2 – 7 ounce cans)
¾ pound jack cheese, grated
1 cup cheddar cheese, grated
2 eggs
½ cup all-purpose flour
1½ cups milk
1 teaspoon salt
½ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 350 degrees F. Spray a 9×9 inch baking dish with non-stick spray. Carefully slice each whole canned green chile wide open, rinse out any seeds, and drain well.
Step 2: Arrange half of the drained chiles in an even layer at the bottom of the prepared baking dish.
Step 3: Sprinkle half of the combined grated jack and cheddar cheeses evenly over the first chile layer.
Step 4: Add the remaining chiles in a second layer on top of the cheese, then sprinkle with the remaining grated jack and cheddar cheeses.
Step 5: In a small bowl, whisk together the eggs, flour, milk, salt, and black pepper until the mixture is smooth and fully blended.
Step 6: Pour the egg mixture evenly over the layered chiles and cheeses in the baking dish.
Step 7: Place the casserole in the oven and bake uncovered for 30 to 35 minutes, or until the top is golden brown and the casserole is set.
Step 8: Remove the casserole from the oven and let it cool on a wire rack for a few minutes to firm up. Slice into 6 equal pieces and serve warm.

Tips & Variations

For extra flavor, add diced onions or a pinch of cumin to the egg mixture before baking.
Use a blend of pepper jack cheese for a spicier twist.
Serve with a side of salsa or guacamole for added zest.
If fresh green chiles are available, roasting and peeling them adds a smoky depth to the casserole.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave until warmed through or in a preheated oven at 350 degrees F for 10-15 minutes to maintain crisp edges.

How to Serve

The image shows a baked green bean casserole in a clear glass rectangular dish. The dish has a thick top layer of melted creamy white sauce mixed with slightly browned and orange-yellow melted cheese, creating a bumpy texture. Beneath the top layer, green bean pieces are visible, scattered evenly throughout the white creamy sauce. The edges of the casserole are golden brown and slightly crispy. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green chiles instead of canned?

Yes, fresh roasted and peeled green chiles can be used. They add a smoky flavor but may require roasting and peeling beforehand, which adds extra preparation time.

Is it possible to freeze the casserole?

While freezing is possible, the texture of the cheese and chiles may change slightly. If freezing, wrap tightly and thaw in the refrigerator before reheating in the oven for best results.