This Chili Relleno Casserole is the perfect dish! It captures the essence of the traditional Mexican favorite—mild green chilies stuffed with cheese and baked in a fluffy, egg-based batter—all without the hassle of frying.
Ingredients
- 2 cans (7 oz each) whole green chilies, drained and halved lengthwise
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 4 large eggs
- 1 cup milk
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon cumin (optional)
- ½ cup salsa or enchilada sauce (optional, for topping)
-
Instructions
-
Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.
-
Layer the Chilies and Cheese:
- Spread half of the green chili halves in the bottom of the baking dish.
- Sprinkle 1 cup of cheese evenly over the chilies.
- Add another layer of chilies and top with the remaining 1 cup of cheese.
-
Prepare the Batter:
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, garlic powder, and cumin until smooth.
- Pour the batter evenly over the layered chilies and cheese.
-
Bake:
- Place the dish in the oven and bake for 35-40 minutes or until the top is golden brown and set.
-
Optional Toppings:
- For extra flavor, drizzle with salsa or enchilada sauce after baking.
- Let the casserole sit for 5 minutes before slicing.
-
Serve & Enjoy!
- Slice into squares and serve warm. Pair with rice, beans, or a fresh green salad!
-
Make It Your Own!
- Add Meat: Mix in cooked chorizo, ground beef, or shredded chicken for a heartier dish.
- Spice It Up: Add diced jalapeños or a pinch of cayenne for extra heat.
- Creamier Texture: Stir in a few tablespoons of sour cream into the egg mixture.
This easy Chili Relleno Casserole is perfect for brunch, dinner, or meal prep. It’s cheesy, flavorful, and always a crowd-pleaser! 🌶️ 🧀
Would you like a variation or a different style of recipe?
-
