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Chile Rellenos Casserole

Chile Rellenos Casserole
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A cozy, soufflé-soft Chile Rellenos Casserole layered with roasted green chiles, melty Monterey Jack, and sharp cheddar, all bound in a fluffy egg custard. Bold smoky-cheesy flavor with none of the stuffing or frying — pure comfort food made simple.

Ingredients

  • 6 large roasted green chiles, peeled and seeded
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 5 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or butter, for greasing the dish

Instructions

  1. Preheat the oven to 375°F and grease a 9×9-inch baking dish generously with butter or cooking spray.
  2. Slice the roasted green chiles open flat and pat them gently dry with a paper towel to remove extra moisture.
  3. Arrange half of the green chiles in a single layer across the bottom of the prepared dish.
  4. Sprinkle 1 cup Monterey Jack and 1/2 cup sharp cheddar evenly over the chiles.
  5. Top with the remaining chiles, then the remaining 1 cup Monterey Jack and 1/2 cup sharp cheddar in an even blanket.
  6. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until completely smooth and slightly frothy on top.
  7. Slowly pour the egg mixture evenly over the cheese, letting it settle naturally into every corner of the dish.
  8. Bake for 35–40 minutes, until the top is golden, puffed, and a knife inserted in the center comes out clean.
  9. Let the casserole rest for 5–10 minutes before slicing so the custard sets and slices hold their shape cleanly.

Notes

  • Pat the roasted chiles thoroughly dry before layering — excess moisture leads to a watery casserole.
  • Shred your own cheese from a block for the best melt; pre-shredded cheese has coatings that resist melting.
  • For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend or cornstarch.
  • Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in a 325°F oven for about 10 minutes.
  • Freeze cooled slices wrapped tightly in foil for up to 2 months; thaw in the fridge overnight before reheating.

Find it online: https://www.kitchenmomy.com/chile-rellenos-casserole/