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Delicious Chile Relleno Casserole topped with cheese and peppers.

Creamy Chile Relleno Casserole

A cozy, cheesy weeknight dish with a creamy interior and bright green chile flavor, perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 2 (7-ounce) cans whole green chiles, drained and split open Split chiles for even filling.
  • 2 cups shredded Monterey Jack or Pepper Jack cheese Use Pepper Jack for extra kick.
  • 1 cup shredded cheddar cheese Freshly shredded melts best.
  • 4 large eggs Room-temperature eggs blend more smoothly.
  • 1 cup whole milk Keeps custard tender.
  • 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) and grease a 9×13-inch baking dish.
  2. Spread the drained and split green chiles in a single layer across the bottom of the dish.
  3. Scatter the shredded Monterey Jack (or Pepper Jack) and cheddar cheese over the chiles.
  4. Whisk eggs, milk, heavy cream, flour, baking powder, salt, pepper, garlic powder, and onion powder until smooth and a bit frothy.
  5. Pour the egg mixture slowly over the cheese, moving the dish so the custard seeps down and covers the chiles.
Cooking
  1. Bake for about 45 minutes, or until the top turns golden and the center no longer jiggles.
  2. Let it rest for 10 minutes before scooping warm portions.

Notes

If the edges brown too fast, tent loosely with foil during the last 15 minutes. For serving, pair with a green salad or fried eggs on top.