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Instructions for Making Chile Relleno Casserole
Step 1: Prepare the Baking Dish
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or a little oil to prevent sticking.
Step 2: Layer the Chiles and Cheese
- Layer the Chiles: Open the cans of green chiles, drain them, and lay them flat. Arrange a layer of chiles on the bottom of the baking dish.
- Add Cheese: Sprinkle 1.5 cups of shredded cheese over the chiles.
- Repeat Layers: Add another layer of green chiles on top of the cheese, followed by the remaining cheese.
Step 3: Prepare the Egg Mixture
- Whisk Ingredients Together: In a mixing bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Add Dry Ingredients: Sprinkle in the flour, baking powder, salt, black pepper, cumin, and garlic powder. Whisk until smooth and free of lumps.
Step 4: Pour and Bake
- Pour Over Chiles and Cheese: Slowly pour the egg mixture over the layers of chiles and cheese in the baking dish, ensuring everything is evenly covered.
- Bake: Place the casserole in the preheated oven and bake for 40–45 minutes, or until the top is golden and the center is set. A knife inserted in the center should come out clean.
Step 5: Let It Cool and Serve
- Cool Slightly: Allow the casserole to cool for 5–10 minutes before slicing. This helps it set for easy serving.
- Garnish (Optional): For added color and flavor, sprinkle chopped fresh cilantro or green onions on top.
Serving Suggestions
Serve this Chile Relleno Casserole with a side of salsa, guacamole, or sour cream. It pairs perfectly with a fresh green salad or Mexican-style rice. This dish is also great as a make-ahead meal — simply reheat individual servings for an easy breakfast or quick dinner.
Enjoy this cheesy, comforting twist on a classic favorite!
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