Chile Relleno Casserole
A flavorful and comforting casserole made with roasted green chiles, two types of cheese, and a delicious egg mixture, perfect for family gatherings.
Ingredients
Main ingredients
- 4-6 pieces Green chile peppers, roasted and peeled Fresh green chiles are recommended but canned or frozen can also be used.
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 6 large Eggs
- 1 cup Pico de Gallo, for topping
- ½ cup Sour cream, for drizzling
- ¼ cup Cilantro, chopped, for garnish Fresh herbs enhance the flavor.
- 1 piece Avocado, sliced, for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roast and peel the green chiles, removing seeds if needed.
- Spread the roasted chiles across the bottom of a 9x13-inch baking dish.
- Sprinkle the Monterey Jack cheese over the chiles, followed by a layer of cheddar cheese.
- In a mixing bowl, whisk the eggs until they are well beaten.
- Pour the egg mixture evenly over the chiles and cheese.
- Bake in the preheated oven for about 30-35 minutes or until the eggs are set and the top is golden.
- Let the casserole rest for a few minutes before slicing and serving.
- Serve portions topped with Pico de Gallo, a drizzle of sour cream, chopped cilantro, and slices of avocado.
Notes
Keep an eye on the casserole towards the end of baking. If the top is pale, broil for a couple of minutes to achieve a golden finish. Allow leftovers to cool and store in the fridge; reheat in the oven for best texture.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 8gProtein: 18gFat: 24gSaturated Fat: 12gSodium: 650mgFiber: 2gSugar: 2g
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