Easy Chile Relleno Casserole
- Ready In:
- 1hr 2mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided
- 1 (4 ounce) can diced green chilies
- 2 tablespoons flour
- 1 1⁄2 cups milk
- 3 eggs, lightly beaten
directions
- Preheat oven to 350 degrees.
- Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
- Top with chiles.
- Add remaining cheese.
- Place flour in medium bowl.
- Gradually add milk, stirring until smooth.
- Add eggs, stir until well blended.
- Pour mixture over Cheese.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.
- Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.
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Reviews
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I had a bunch of fresh poblano peppers and didn't know what to do with them. I tried this casserole and loved it! With the fresh roasted peppers and a few jalepenos for extra spice, it was FANTASTIC! This is definitely joining my regular rotation. Thank you, check out some of my recipes at www.tvisgod.com.
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This is an easy dish to make. The directions were very clear and easy to follow. We loved the egg and chile flavor. I did NOT use canned chiles, but used some frozen, whole, New Mexico chiles. I left the chiles whole and just layered them with cheese between layers of chiles and cheese on top. Baked them 45 minutes and the casserole was golden brown on top. I served this with homemade picante sauce. An excellent recipe, Barb! Thanks for sharing!
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This wasn't what I expected for a chile releno dish. It was more of an egg casserole with cheese and peppers~ I was expecting less egg and more chile pepper taste. I did like it better the second day when it was more firm (after being refridgerated overnight). I think it could work as a breakfast casserole.
RECIPE SUBMITTED BY
Barb G.
Sonora, California