chili relleno casserole

A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple.

Chili Relleno Casserole

eggs

milk

all-purpose flour

baking powder

salt

black pepper

((7 ounce) whole green chilies, drained)

Monterey Jack cheese (, divided)

cheddar cheese (, divided)

salsa and sour cream (,

Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.

In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.

Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.

Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.

Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa and sour cream, if desired. Enjoy!

https://embed.mediavine.com/videos/vvp2uee3dm3aeo68fa3o

A cheater version of the classic, this Chile Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!

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.

Monterey Jack cheese, divided ((2 cups))

cheddar cheese, divided ((2 cups))

flour

pepper

garlic powder

onion powder

tomato sauce

cilantro

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.

This Chile Relleno Casserole is made with roasted, cheese-stuffed poblano peppers covered in a fluffy egg batter, topped with more cheese, then baked until light, crispy, gooey, and perfectly golden.

Chile Relleno Casserole with Fresh Poblanos

poblano peppers (washed and dried)

canola oil (or other neutral tasting oil)

Monterey jack cheese

Monterey jack cheese (shredded)

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. Rub the oil evenly over peppers then transfer the pan to the oven.

Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.

While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking powder, and salt. Set aside.

Remove the peppers from the oven, and reduce the oven to 350°F. Allow the peppers to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.

Place a 1 ounce piece of cheese into each poblano. Lay the poblanos in a single layer in an 11x7-inch or 9x13-inch baking dish. Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.

Bake for 30 minutes or until the top is golden brown and the center is set. Remove from the oven and serve with sour cream or salsa if desired.

Scroll up and see the post for tips, FAQs, and storage recommendations.

I found this recipe yesterday and I couldn't wait to try it. I usually make my Chile Rellenos the old fashioned way and I honestly didn't think these would be as good, and I don't usually write reviews but these were so easy to make and they were absolutely delicious!!! Thanks for your recipe!

For gluten free, what gf flour would be the best to use?

I’ve made this a few times and love it. I used half cornmeal and half flour. I’ve also chopped the poblanos when serving it at a party to make sure everyone gets some pepper.

Oh yeah! This was awesome!  We love chilli relleno casserole and THIS one is now our favorite one! thank you!

These were amazing! I used a 1to 1 gluten free flour blend and probably added a little more seasoning.. (talking to you cumin) my only “problem” is I’ve been craving it and can’t find poblano peppers. Guess I”ll be growing some next year🌶️

I would add more salt. Adding 3/4 tsp of garlic powder helped. I think it may have been too bland if I had not done that.  But, it is really good!

I made, and loved, this recipe.  Firstly, the poblanos are so tasty!  I would not want to use another pepper.  The cheesy-eggy part was so yummy.  Of course, I do love chiles rellenos!  Making this recipe at home brings all of the flavor when one doesn't feel like finding a restaurant that has them.

https://www.youtube.com/watch?v=T3tWGbAiQ28

Chile Relleno Casserole transforms a Tex-Mex favorite into an easy baked dish. Roasted, cheese-stuffed poblano peppers are covered in a fluffy egg batter, topped with more cheese, and baked until golden and gooey.

Get the full recipe: https://www.berlyskitchen.com/chile-relleno-casserole/

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#cooking #chilerelleno #casserole #peppers 

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