Of course! Here is a recipe for an incredibly delicious and Easy Chile Relleno Casserole. This dish captures all the classic flavors of traditional chiles rellenos—cheesy, savory, and slightly spicy—but in a simple, layered casserole form that requires no frying or stuffing.
Easy Chile Relleno Casserole
This is the ultimate comfort food for a crowd, perfect for brunch, dinner, or a potluck.
Why You’ll Love It:
· No Frying Required: Much easier and less messy than the traditional method.
· Make-Ahead Friendly: Assemble it the night before for an easy meal.
· Crowd-Pleaser: Cheesy, flavorful, and satisfying for vegetarians and meat-eaters alike.
Recipe
Yield: 8 servings Prep Time: 15 minutes Cook Time: 45-55 minutes
Ingredients:
· 2 (7 oz) cans whole green chiles (like Ortega or Hatch), drained
· 2 cups (8 oz) shredded Monterey Jack cheese
· 2 cups (8 oz) shredded sharp cheddar cheese
· 1 cup whole milk or half-and-half
· 4 large eggs
· ¼ cup all-purpose flour
· ½ teaspoon baking powder
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 1 teaspoon chili powder
· ½ teaspoon cumin (optional)
· Optional Add-Ins:
· 1 (4 oz) can diced green chiles (for more heat and flavor)
· 1 cup cooked and crumbled Mexican chorizo or sausage
· ½ cup frozen corn, thawed
For Serving (Optional):
· Sour cream
· Salsa or pico de gallo
· Chopped fresh cilantro
· Sliced avocado
Instructions:
- Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 8×8 or 9×9 inch square baking dish (or a 2-quart casserole dish).
- Prepare Chiles: Carefully slit each whole green chile open lengthwise and lay it flat. Use your fingers or a knife to scrape out and discard the seeds. This helps control the heat level.
- Create the First Layer: Lay half of the prepared whole chiles in a single layer on the bottom of the prepared baking dish, covering it completely. It’s okay if they overlap slightly.
- Add Cheese: Sprinkle half of the Monterey Jack and cheddar cheese blend evenly over the chiles. If you are using any optional add-ins like chorizo or corn, add them now.
- Repeat Layers: Create a second layer with the remaining whole chiles, followed by the remaining cheese.
- Make the Egg Mixture: In a medium bowl, whisk the eggs until frothy. Add the milk, flour, baking powder, garlic powder, onion powder, chili powder, and cumin (if using). Whisk vigorously until the batter is completely smooth and no lumps of flour remain.
- Assemble: Slowly and carefully pour the egg mixture evenly over the layers in the baking dish. Gently shake the dish or use a fork to help the egg mixture settle into all the nooks and crannies.
- Bake: Bake, uncovered, for 45-55 minutes, or until the casserole is puffed, the center is completely set (no jiggle), and the top is deep golden brown.
- Rest and Serve: Let the casserole cool for 10-15 minutes before slicing. This allows it to set up for cleaner slices. Serve warm with your favorite toppings like sour cream, salsa, and cilantro.
Pro Tips & Variations:
· Spice Level: For a milder casserole, be sure to thoroughly remove all the seeds and veins from the chiles. For more heat, leave some seeds in or add a can of diced green chiles to the cheese layers.
· Cheese: A pre-shredded “Mexican blend” cheese works perfectly here for convenience. For the best melt, shred your own cheese from a block.
· The Flour & Baking Powder: These ingredients are crucial! They help the egg mixture puff up and set with a light, soufflé-like texture instead of being eggy or dense.
· Make-Ahead Instructions: You can assemble the entire casserole (through step 7), cover it tightly with plastic wrap, and refrigerate it overnight. Let it sit at room temperature for 20-30 minutes before baking. You may need to add 5-10 minutes to the baking time.
· Testing for Doneness: The casserole is done when a knife inserted into the center comes out clean and the edges are pulling away from the sides of the pan.
· Leftovers: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through.
Enjoy this easy, cheesy, and incredibly satisfying taste of the Southwest