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–+ servings

Melt-in-Your-Mouth Chile Rellenos Casserole Delight

This Chile Rellenos Casserole is a comforting, flavorful dish that simplifies traditional flavors for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces Poblano peppers Roasted and chopped
  • 1 pound Ground beef or turkey Substitute with plant-based options if desired
  • 6 large Eggs Whisked
  • 1 cup Cheddar cheese Shredded, can substitute with Monterey Jack
  • 1 can Diced tomatoes Canned or fresh
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 cup Whole milk Added to egg mixture
For the Toppings
  • 1 cup Sour cream For drizzling on top
  • 1 bunch Fresh cilantro Chopped, or substitute with parsley
  • 1 medium Sliced jalapeños For an extra kick

Equipment

  • Baking dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
  2. Whisk together the eggs, whole milk, and a pinch of salt in a mixing bowl.
  3. Layer roasted green chiles, cheese, and egg mixture in the baking dish. Repeat until all ingredients are used.
  4. Bake in the preheated oven for about 35 minutes, until golden brown.
  5. Allow the casserole to cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This casserole is freezer-friendly and can be prepared ahead of time. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months.

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