Chile Rellenos Casserole
A delightful twist on the classic Chile Rellenos featuring roasted green chiles enveloped in a creamy, cheesy mixture, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 12 ounces whole roasted green chiles Provides a smoky, spicy element.
- 0.5 lb Monterey Jack Cheese, cut into sticks Feel free to substitute with pepper jack or cotijo.
- 2 large eggs (room temperature) Serves as the binding agent.
- 0.5 cup all-purpose flour For gluten-free, use a suitable substitute.
- 1 teaspoon kosher salt Enhances natural flavors.
- 2 cups milk Whole milk creates a rich, creamy base.
- 1 cup Jack cheese (shredded) Used for topping.
Garnishes
- fresh cilantro Optional, for garnish.
- pico de gallo Optional, for garnish.
- salsa Optional, for garnish.
- avocados Optional, for garnish.
- guacamole Optional, for garnish.
- sour cream Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or an 8×11 dish.
- Rinse the roasted chiles under cold water, remove seeds and veins for a mild flavor, or leave seeds in for added heat. Stuff each chile with 1-2 cheese sticks.
- Arrange the stuffed chiles snugly in the greased baking dish.
- In a separate bowl, beat the eggs until fluffy. Gradually add the flour, salt, and milk, whisking until smooth.
- Pour the egg mixture over the chiles, ensuring they are completely covered. Sprinkle shredded Jack cheese on top.
Baking
- Bake in the preheated oven for 1 to 1.5 hours, until the top is golden brown and the casserole is firm to the touch.
- Remove from the oven and serve immediately, garnished with your favorite toppings.
Notes
Experiment with different cheeses, mix in cream for added richness, or use spicy chiles for a kick. Store leftovers in an airtight container for up to three days or freeze before baking for up to two months.