Description

This Easy Chile Relleno Casserole is a delicious and simplified take on the traditional Mexican dish, Chiles Rellenos. Packed with roasted green chiles stuffed with melty cheese and enveloped in a fluffy, savory egg batter, this casserole is both comforting and bursting with flavor. Perfect for weeknight dinners, this dish is easy to prepare and can be customized with your favorite ingredients. Whether you’re serving it for dinner or a hearty brunch, this casserole is sure to be a hit with the whole family.

Ingredients

Scale

2–3 (4-ounce) cans whole roasted green chiles (or one large 27 oz can for a double batch). Rinsed, patted dry, and seeds removed. May also sub 2-3 small cans of chopped green chiles.
½ lb Monterey Jack Cheese sliced into sticks (or try other cheeses like Pepper Jack, Cheddar, or Cotija).
2 large eggs
½ cup all-purpose flour (or substitute with a good 1-to-1 all-purpose gluten-free flour).
1 teaspoon kosher salt (and pepper if desired).
2 cups milk (whole milk recommended).
Extra cheese grated for sprinkling on top.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish (or 8×11 inch for a larger batch).
Prepare the chiles: Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Pat dry.
Prepare the cheese: Cut the Monterey Jack cheese into narrow sticks.
Stuff the chiles: Place 1-2 cheese sticks inside each chile and then place them in the greased baking dish in a single layer.
Make the batter: In a bowl, beat the eggs, gradually adding the flour, salt, and milk, whisking until smooth and free of lumps.
Assemble the casserole: Pour the egg mixture over the chiles, ensuring it covers them evenly. Sprinkle grated cheese on top for an extra cheesy layer.
Bake: Place the casserole in the preheated oven and bake for 1 to 1 ½ hours or until browned and firm. The top should be golden, and a toothpick inserted into the center should come out clean.
Serve immediately: Let the casserole rest for 5-10 minutes before slicing. Serve hot, garnished with fresh cilantro, sour cream, or salsa if desired.

Notes

Chiles: You can use fresh roasted chiles instead of canned for a more authentic flavor. Poblano or Anaheim chiles are great options. Roast, peel, and deseed them before using.
Cheese: Experiment with different cheeses like Cheddar for a sharper flavor, or Pepper Jack for a spicier kick. Cotija cheese adds a crumbly, salty contrast.
Make-Ahead: This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Allow it to come to room temperature before baking.
Freezing: Leftovers can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Spice Level: Adjust the heat by removing or leaving in the chile seeds. For more spice, use hotter chiles like Hatch or jalapeños.
Dietary Substitutions: For a gluten-free option, use a 1-to-1 gluten-free flour blend. Dairy-free milk alternatives like almond or oat milk can also be used.