Chili Relleno Casserole
Chile relleno casserole the easy way — Creamy Chile Relleno Casserole, Poppy's Chile Relleno Casserole, and Big Jim Chile Relleno Casserole for busy weeknights.
★ breakfast
breakfastCreamy Chile Relleno Casserole
All the cozy flavors of classic chile rellenos in an easy, cheesy baked casserole.
Kris OsmundsonIngredients
- 2 (7 oz) cans whole green chiles
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- 2Lay half of the green chiles evenly across the bottom of the dish.
- 3Sprinkle half of the shredded cheeses over the chiles.
- 4Add the remaining chiles, then top with the rest of the cheese.
- 5In a bowl, whisk eggs, milk, cream, flour, baking powder, salt, pepper, garlic powder, and onion powder until smooth.
- 6Pour the egg mixture evenly over the casserole.
- 7Bake uncovered for 40–45 minutes, until puffed, golden, and set in the center.
- 8Let rest 5–10 minutes before slicing.
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Open in Pepper →All The Flavor Without The Frying
A real chile relleno means battering and frying each pepper one at a time, and most nights there just isn't room for that. Layering the chiles in a baking dish with cheese and an egg custard gets you the same soft peppers and melty middle with one pan and one oven.
Cooks on Pepper reach for these when they want something a little different from the usual casserole rotation — a Tuesday when everyone's tired of chicken, or a potluck where they want a dish that comes back empty.
Every recipe here is built on green chiles and a lot of cheese. Creamy Chile Relleno Casserole leans on Monterey Jack and cheddar, Poppy's Chile Relleno Casserole uses evaporated milk and eggs for a custardy set, and Big Jim Chile Relleno Casserole starts with roasted, peeled Big Jim peppers.
Quick Tips
- 1
Drain the canned chiles
Pat the whole green chiles dry with paper towels before layering. Extra liquid makes the bottom of the casserole soupy.
- 2
Beat the eggs well
Whisk the eggs, milk, and flour until completely smooth, about 1 minute, so the custard sets evenly instead of pooling.
- 3
Shred your own cheese
Block Monterey Jack melts smoother than pre-shredded, which is coated to keep it from clumping. Two cups is about an 8-ounce block.
- 4
Let it rest
Pull it from the oven and wait 10 minutes before cutting. The custard firms up and the squares hold their shape.
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