I swear this recipe was sent straight from heaven!
This Chile Relleno Casserole is a fantastic way to enjoy the classic flavors of chiles rellenos in a convenient and family-friendly format. It’s perfect for a quick weeknight dinner and comes together with minimal prep work.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Canned whole green chiles | 14 ounces (2 – 7 ounce cans) |
| Jack cheese, grated | 3/4 pound |
| Cheddar cheese, grated | 1 cup |
| Eggs | 2 |
| All-purpose flour | 1/2 cup |
| Milk | 1½ cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×9 inch baking dish with non-stick spray.
- Drain the canned green chiles and carefully slice them open from top to bottom. Rinse out any seeds to reduce spiciness.
- Arrange half of the chiles in a single layer on the bottom of the prepared baking dish.
- Sprinkle half of the jack and cheddar cheese over the chiles.
- Add the remaining green chiles in another layer on top of the cheese. Top with the remaining jack and cheddar cheese.
- In a small bowl, whisk together the eggs, flour, milk, salt, and black pepper until you have a smooth and well-combined mixture.
- Pour the egg mixture evenly over the cheese and chile layers in the baking dish.
- Bake the casserole uncovered for 30-35 minutes, or until golden brown and bubbly on top.
- Remove the casserole from the oven and let it cool slightly on a wire rack for a few minutes. This allows the casserole to firm up for easier slicing.
- Use a sharp knife to cut the casserole into 6 equal-sized pieces and serve warm. Enjoy!
