Chile Rellenos Casserole: A Cozy Vegetarian Delight

This Chile Rellenos Casserole is a comforting vegetarian dish combining roasted green chiles, cheese, and eggs, perfect for busy weeknights.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 6 slices

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups roasted green chiles canned fire-roasted chiles work well as a substitute
1 cup Monterey Jack cheese can substitute with Mozzarella or Pepper Jack
1 cup cheddar cheese Colby or a Mexican blend are great alternatives
1 cup whole milk or half-and-half for a creamier texture
1 cup all-purpose flour a gluten-free flour blend can be used
4 large eggs acts as a binder for the casserole
1 teaspoon salt
1 teaspoon pepper

Optional Toppings

1 cup fresh cilantro or chopped scallions
1/2 cup sour cream or Greek yogurt
1 large avocado sliced or diced tomatoes for color

Equipment

Baking dish
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease a baking dish.
Whisk together the eggs, whole milk, and flour until smooth.
Layer half of the roasted green chiles in the greased dish and sprinkle half of the cheeses on top.
Pour the egg mixture over the layered chiles and cheese, soaking evenly.
Repeat the layering with the remaining chiles and cheeses.
Bake in the oven for 35 minutes until golden brown and set in the center.
Cool for 10 minutes before slicing and serve, garnished with toppings if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 30mgIron: 10mg

Notes

Customize with your choice of vegetables or proteins. This dish is great for meal prep and reheats well.

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