This Chile Relleno Casserole is an easy, family-friendly way to enjoy the classic flavors of chiles rellenos without the hassle of stuffing individual peppers. Perfect for a quick weeknight dinner, it comes together with minimal prep work and delivers cheesy, savory goodness in every bite.
Ingredients:
14 ounces canned whole green chiles (2 – 7 ounce cans)
3/4 pound grated jack cheese
1 cup grated cheddar cheese
2 eggs
1/2 cup all-purpose flour
1½ cups milk
1 teaspoon salt
1/2 teaspoon black pepper
Instructions: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish. Drain the canned chiles and slice them open carefully, removing seeds to reduce spiciness. Arrange half of the chiles in a single layer on the bottom of the baking dish. Sprinkle half of the jack and cheddar cheese over the chiles. Add the remaining chiles in a second layer, then top with the remaining cheese.
In a small bowl, whisk together the eggs, flour, milk, salt, and black pepper until smooth. Pour the mixture evenly over the chile and cheese layers. Bake uncovered for 30–35 minutes, or until golden brown and bubbly. Remove from the oven and let cool for a few minutes so the casserole firms up for easier slicing. Cut into six equal pieces and serve warm. This casserole captures the cheesy, mildly spicy flavors of traditional chiles rellenos in a convenient, easy-to-make dish the whole family will love.
