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Chile Relleno Casserole

A flavorful casserole version of classic chile rellenos, perfect for easy entertaining and made with layers of roasted chiles and melted cheese, topped with a light egg custard.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Chiles and Cheese
  • 8 to 10 roasted poblano chiles, peeled and seeded, or two 7-ounce cans of whole green chiles For the freshest taste, roast poblanos or use canned for ease.
  • 2 cups shredded Monterey Jack cheese Keep a handful for topping.
  • 1 cup shredded cheddar cheese Mixing cheeses adds flavor.
Custard Mixture
  • 6 large eggs
  • 1 cup milk or half-and-half Lactose-free milk can be used.
  • 1/3 cup all-purpose flour Can be swapped for gluten-free flour.
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
Optional Add-ins
  • 1 cup cooked chorizo or crumbled cooked breakfast sausage Optional but adds a meaty vibe.
  • 1 cup mild red enchilada sauce Drizzle on top before serving for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F. Grease a 9×13 baking dish with a little oil or cooking spray.
  2. Layer half of the chiles in the dish, making a loose patchwork. Sprinkle with half the Monterey Jack and half the cheddar. Repeat with remaining chiles and cheese. If you’re adding cooked chorizo, scatter it between layers.
  3. In a bowl, whisk together eggs, milk, flour, baking powder, salt, garlic powder, onion powder, and pepper until smooth.
Baking
  1. Pour the egg mixture over the chiles and cheese. Bake for 35 to 40 minutes until puffed and golden at the edges, and a knife inserted in the center comes out clean.
Serving
  1. Let the casserole rest for 10 minutes. Drizzle with warm enchilada sauce if desired, then slice and serve.

Notes

Let leftovers cool, then cover tightly. Casserole keeps in the fridge for 3 to 4 days. For longer storage, cut into squares, wrap individually, and freeze for up to 2 months. Reheat slices in a 325°F oven or microwave. This dish can be made ahead by assembling and refrigerating for 24 hours before baking.