Easy Chile Relleno Casserole

Introduction

This baked Chile Relleno Casserole captures all the bold Southwest flavors of the classic dish—without the hassle of frying! With layers of roasted green chiles, gooey jack and cheddar cheeses, and a light egg batter, it’s a comforting, crowd-pleasing vegetarian meal that comes together with minimal effort. Perfect for weeknights, brunch, or potlucks!

Ingredients

• 14 oz canned whole green chiles (2 × 7 oz cans)

• ¾ lb jack cheese, grated

• 1 cup cheddar cheese, grated

• 2 large eggs

• ½ cup all-purpose flour

• 1 ½ cups milk

• 1 tsp salt

• ½ tsp black pepper

Instructions

Step 1: Prep the Dish

Preheat oven to 350°F (175°C). Spray a 9×9-inch baking dish with nonstick spray.

Step 2: Layer the Chiles & Cheese

Slice canned chiles open, rinse out seeds, and drain well. Arrange half the chiles in the dish. Sprinkle with half of the jack and cheddar cheeses. Add remaining chiles in a second layer, then top with the rest of the cheeses.

Step 3: Mix the Batter

In a small bowl, whisk together eggs, flour, milk, salt, and pepper until smooth. Pour evenly over the layered chiles and cheese.

Step 4: Bake

Bake uncovered for 30–35 minutes, until golden brown and set in the center.

Step 5: Cool & Serve

Remove from oven, let rest for a few minutes to firm up, then slice into 6 portions. Serve warm with a spatula and enjoy!

Tips & Variations

• Add a sprinkle of cotija cheese on top for extra flavor.

• Mix in sautéed onions or corn for more texture.

• Serve with a side of salsa, guacamole, or sour cream for a restaurant-style touch.

• Double the recipe and bake in a 9×13-inch dish for feeding a crowd.