Easy Chili Relleno Casserole Recipe
This Chili Relleno Casserole recipe is a casserole version of the classic Chile Relleno dish. Made with layers of whole green chiles, Pepper Jack Cheese, cheddar cheese, and a fluffy egg batter, this vegetarian dish is perfect as a yummy side or a comforting main meal!
Servings: 8 servings
Calories: 292kcal
Ingredients
- 1 (27-ounce) can whole green chilis
- 1½ cups milk
- 6 large eggs
- ½ cup all-purpose flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ pound cheddar cheese, grated
- ¼ pound pepper jack cheese, grated
Instructions
- Preheat oven to 375°F.
- Split chilies lengthwise - no need to bother washing or removing seeds. Place half of the chilies in a 9x13-inch baking dish. Sprinkle with half of the shredded cheese. Repeat with another layer of chilies and the remaining cheese.
- Blend milk, eggs, flour, salt, paprika, and pepper in a blender until smooth. Pour over chilies and cheese.
- Bake for 40-50 minutes until set and golden brown on top. Remove from oven and slice to serve.
Notes
- Storage: Store after it has been baked and cooled in an airtight container, or covered with plastic wrap in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Freezing: Freeze for up to 3 months - it is best to freeze it before baking it though, so the cheese can melt on the day of serving it.
Nutrition
Calories: 292kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1005mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 33mg | Calcium: 417mg | Iron: 2mg