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Chile Rellenos Casserole

Chile Rellenos Casserole

This easy baked Chile Rellenos Casserole delivers smoky green chiles, gooey melted cheese, and a fluffy egg batter—no frying required. Perfect for weeknights or brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Casserole
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Casserole Layers
  • 2 cans whole green chiles 7 oz each, drained and patted dry
  • 2 cups Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
Egg Batter
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • nonstick cooking spray or butter for greasing the pan

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
  2. Arrange half of the green chiles in a single layer in the bottom of the dish, slightly overlapping as needed.
  3. Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the chiles.
  4. Layer the remaining green chiles over the cheese, then top with the remaining cheese.
  5. In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
  6. Pour the egg batter evenly over the chile and cheese layers.
  7. Bake uncovered for 40–45 minutes, or until puffed, golden, and set in the center.
  8. Let the casserole rest for 10 minutes before slicing and serving.

Notes

For extra heat, add diced jalapeños or swap canned chiles for roasted poblano peppers. Pat chiles dry to prevent a watery casserole.