BrunchDinnerMain Course

Chile Relleno Casserole

Name: Chile Relleno Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: mexican, tex_mex
Ingredients: 1 tsp vegetable oil for greasing; 340 g canned whole green chile drained; 227 g monterey jack cheese shredded; 10 pcs large egg; 227 g sour cream; 2 tbsp milk; 1 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp black pepper ground; 340 g canned whole green chile drained; 227 g monterey jack cheese shredded; 1 tsp dried parsley (optional); 1 tsp garlic powder (optional)

This layered casserole offers all the flavors of traditional chile rellenos without the fuss of stuffing and frying. Mild green chiles are baked in a savory egg and sour cream custard with plenty of melted Monterey Jack cheese. It's a simple, satisfying dish perfect for brunch or a weeknight dinner.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 6
Difficulty: Easy

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tspvegetable oil, for greasing

bottom layer

340 gcanned whole green chile, drained
227 gmonterey jack cheese, shredded

custard

10 pcslarge egg
227 gsour cream
2 tbspmilk
1 tbspall-purpose flour
1 tspsalt
0.5 tspblack pepper, ground

top layer

340 gcanned whole green chile, drained
227 gmonterey jack cheese, shredded

garnish

1 tspdried parsley(optional)
1 tspgarlic powder(optional)

Equipment

9x13-inch baking dish · paper towels · large bowl · knife · whisk

The method

Step by step

1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with the vegetable oil.
About 3 min
2
Drain the green chiles and pat them dry with paper towels. If they are whole, slice them open so they can lie flat.
About 2 min
Cook’s note: Removing excess moisture from the chiles prevents the casserole from becoming watery.
3
Arrange the chiles designated for the bottom layer evenly across the bottom of the prepared dish.
About 2 min
4
Sprinkle the shredded cheese for the bottom layer evenly over the chiles.
About 1 min
5
In a large bowl, whisk the eggs until the yolks and whites are fully combined.
About 2 min
6
Add the sour cream, milk, all-purpose flour, salt, and black pepper to the eggs. Whisk until the batter is smooth and no lumps of flour remain.
About 2 min
Cook’s note: Whisking the dry ingredients into the wet ingredients helps prevent clumps.
7
Pour the egg mixture over the cheese and chile layers in the dish.
About 1 min
8
Arrange the remaining chiles for the top layer over the egg mixture.
About 1 min
9
Top evenly with the remaining shredded cheese for the top layer.
About 1 min
10
Sprinkle the dried parsley and garlic powder over the cheese, if using.
11
Bake for 55 to 60 minutes, until the center is set and the top is golden brown and bubbly.
About 1 hr
Cook’s note: To check for doneness, insert a knife into the center; it should come out clean.
12
Remove the casserole from the oven and let it rest for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting allows the casserole to firm up, making it much easier to cut into clean slices.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or in an oven at 175°C (350°F) until warmed through.