Chile Rellenos Casserole is a great choice for breakfast, lunch or dinner.
This little number reheats in the microwave beautifully ... but I've been known to eat a piece straight from the fridge (shhhhhh).
For a hearty, meatless meal, serve Chile Rellenos Casserole with warm flour or corn tortillas and maybe a side of refried beans.
This one's a winner!
If you like Chile Rellenos Casserole, you might want to try the Tortilla de Patata too!
Enjoy!
Chile Rellenos Casserole
Print recipe | Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Meal type | Breakfast, Lunch, Main Dish |
| Slightly adapted from recipe on | Cooks.com |
Ingredients
- 4- 2 ounce cans whole green chiles (this should yield 12 whole green chiles)
- 8 Ounces jack cheese (sliced into 12 strips)
- 8 eggs
- ⅔ cups milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- salsa (for topping)
- 1 cup sharp cheddar cheese (shredded)
Note
Chile Rellenos Casserole is a beautiful and tasty dish that works well with breakfast, lunch or dinner. The flour and baking powder in the egg mixture is what gives this casserole its "puff." If you want a bite of green chiles in every forkful, I suggest laying the chiles out flat and alternating layers of chiles and shredded cheese before topping it all with the egg mixture. Delicious!
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
|
Preheat oven to 350ºF. Spray a 9x13 baking pan with non-stick cooking spray. Stuff each chile with a slice of jack cheese and place in baking pan. |  |
| Step 2 | |
|
In medium bowl, whisk together eggs, milk, flour, baking powder and salt. Pour over chiles, top with shredded cheddar cheese, and bake uncovered until eggs are set and top is golden (approx. 45 minutes) |  |
| Step 3 | |
| Top with salsa and serve with refried beans and warm flour or corn tortillas! | |
