Chile Rellenos Casserole

Chile Rellenos Casserole

from anorganizedchaos.com
65 min

This Chile Relleno Casserole recipe transforms the traditional Chile Relleno into a delightful casserole. Comprising layers of whole green chiles, a mix of Pepper Jack and cheddar cheeses, and a light, fluffy egg batter, this vegetarian casserole serves as a comforting main course or a delightful side dish. Traditional Chile Rellenos are a beloved Mexican

Ingredients

  • 1 (27-ounce) can of whole green chilies
  • 1½ cups of milk
  • 6 large eggs
  • ½ cup of all-purpose flour
  • 1 teaspoon of coarse kosher salt
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of black pepper
  • ½ pound of grated cheddar cheese
  • ¼ pound of grated pepper jack cheese

Directions

  1. 1

    Preheat the oven to 375°F.

  2. 2

    Open the can of chilies, split them lengthwise, and lay half of them in a 9x13-inch baking dish. There's no need to wash or deseed the chilies. Sprinkle half of the mixed cheeses over the chilies.

  3. 3

    Arrange the remaining chilies on top and cover with the rest of the cheese.

  4. 4

    In a blender, combine the milk, eggs, flour, salt, paprika, and pepper. Blend until smooth.

  5. 5

    Pour this mixture evenly over the chilies and cheese in the baking dish.

  6. 6

    Bake for 40-50 minutes, or until the casserole is set and golden brown on top.

  7. 7

    Remove from the oven, let cool slightly, and slice to serve.