Chile Relleno Casserole
A hearty casserole featuring smoky green chiles, creamy cheeses, and fluffy eggs, perfect for gatherings with family and friends.
Ingredients
Main Ingredients
- 6 pieces Green chile peppers Fresh or canned, preferably roasted for extra smokiness.
- 2 cups Monterey Jack cheese Shredded.
- 1 cup Cheddar cheese Shredded.
- 6 large Eggs Whisked.
- 1 cup Pico de Gallo For topping.
- 1/2 cup Sour cream For serving.
- 1/4 cup Cilantro Chopped, for garnish.
- 1 medium Avocado Sliced, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a medium-sized baking dish with cooking spray or butter.
- Slice the green chile peppers and lay them evenly across the bottom of the greased dish.
- Mix together the Monterey Jack and cheddar cheese and sprinkle generously over the chiles.
- In a separate bowl, whisk the eggs until smooth.
- Gently pour the whisked eggs over the cheese and chiles.
Baking
- Bake in the preheated oven for about 30-40 minutes, until the top is golden brown and edges start to pull away from the dish.
- Let it cool for a few minutes before serving.
- Serve warm, topped with Pico de Gallo, a swirl of sour cream, chopped cilantro, and sliced avocado.
Notes
For extra spice, consider adding diced jalapeños. To make the top crispy, sprinkle more cheese in the last few minutes of baking. This casserole can be prepared ahead of time and stored in the refrigerator, and it also freezes well.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 18gFat: 24gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 2g
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