Creamy Chile Relleno Casserole
This casserole features layers of green chiles and cheeses, baked until creamy and golden.
Equipment
- baking dish
- Mixing bowl
Ingredients
For the Casserole
- 2 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
- ½ cup heavy cream
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine eggs, milk, heavy cream, flour, baking powder, salt, black pepper, garlic powder, and onion powder. Mix well.
- In a baking dish, layer half of the green chiles, followed by half of the Monterey Jack cheese and half of the cheddar cheese.
- Pour half of the egg mixture over the layered ingredients. Repeat with the remaining chiles, cheeses, and egg mixture.
- Bake in the preheated oven for 30 minutes, or until the casserole is set and golden.
Notes
Serve warm. You can add toppings like salsa or avocado if desired.