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Creamy Chile Relleno Casserole

A savory and creamy casserole featuring layers of green chiles and cheese, perfect for weeknight comfort meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cans whole green chiles, drained and split open Use canned chiles for convenience.
  • 2 cups shredded Monterey Jack or Pepper Jack cheese Monterey Jack = milder, oozy melt; Pepper Jack = adds gentle heat.
  • 1 cup shredded cheddar cheese Use fresh-shredded cheese for best melt.
  • 4 large eggs
  • 1 cup whole milk Keeps the custard rich.
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch dish.
  2. Whisk eggs, milk, heavy cream, flour, baking powder, salt, pepper, garlic powder, and onion powder until smooth and slightly aerated.
  3. Layer half the drained, split-open chiles in the bottom of the dish with pockets facing up.
  4. Sprinkle half the Monterey Jack cheese and half the cheddar over the chiles, pressing lightly.
  5. Pour half the egg mixture evenly over the layers.
  6. Repeat with remaining chiles, cheeses, and egg mixture, smoothing the top.
Baking
  1. Bake for 45 minutes or until the top is set and edges turn golden.
  2. Let rest for 10 minutes before serving.

Notes

For a corn-studded twist, consider adding 1/2 cup roasted corn or chopped cilantro. Use pre-shredded cheese but toss it in a little flour to prevent clumping.