Description
This creamy chile relleno casserole combines savory green chiles with cheese and a rich custard.
Ingredients
Scale
- 2 (7-ounce) cans whole green chiles, drained and split open
- 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
- Preheat your oven to 350°F (175°C).
- Grease a baking dish.
- Spread the split green chiles evenly in the dish.
- In a bowl, whisk together the eggs, milk, heavy cream, and flour.
- Add baking powder, salt, black pepper, garlic powder, and onion powder to the mixture.
- Pour the egg mixture over the chiles.
- Sprinkle shredded cheeses on top.
- Bake for 30-35 minutes or until set and golden.
Notes
- Let the casserole cool for a few minutes before serving.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Creamy Chile Relleno Casserole, Chile Relleno, Casserole Recipe, Mexican Casserole