I do love a good chile relleno, but vary rarely order them with eating out. The traditional version isn’t the most healthy since with chile is stuffed with cheese and deep fried with that crispy masa coating. That is where this easy chile relleno casserole comes in.
This casserole is easier to make than the traditional chile relleno. It is all created in one 9 x13 inch baking dish. It is also healthier to eat because there is no deep frying is needed and there isn’t as much cheese as the original.
- 2 eggs + 1 egg white
- 1 cup evaporated milk
- Hot sauce to taste
- Pinch of kosher salt and black pepper to taste
- 1/4 cup flour
- 8 whole roasted green chiles (char and seeds removed) or 2 (7 oz) cans whole green chiles
- 3/4 cup shredded Monterey Jack cheese or Pepper Jack Cheese
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup salsa verde
- Preheat oven to 375 degrees.
- In a bowl, the eggs, milk, hot sauce, salt, pepper and flour until combined.
- Lay enough of the chiles flat to cover the bottom of an 8×8 casserole dish.
- Combine the cheese together and add a 1/3 of the cheese on top of the chiles. Repeat the layer of chiles and cheese then pour the egg mixture over the top.
- Top with the green salsa and the remaining cheese.
- Bake at 375 degrees for 40-45 minutes or until bubbly and the top is golden brown. Serves 4-6.
Recipe adapted from Spoonful of Flavor.