Chile Rellenos Casserole
Servings: 6–8
Cook Time: 45–50 min
Total Time: ~1 hour
Ingredients:
1 can (7 oz) whole green chiles, drained and split open
(or roast & peel 4–5 large poblano peppers for extra flavor)
2 cups shredded cheese (Monterey Jack, cheddar, or a mix)
4 large eggs
1½ cups milk (whole or 2%)
½ cup all-purpose flour
½ tsp baking powder
½ tsp garlic powder
½ tsp salt
Black pepper, to taste
Optional toppings: salsa, sour cream, cilantro, green onions
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 9×9 or 9×13-inch baking dish.
Layer chiles & cheese
Lay half the chiles flat on the bottom of the dish.
Sprinkle with half the cheese.
Repeat with remaining chiles and cheese.
Make the batter
In a bowl, whisk eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth (you can blend for an ultra-smooth texture).
Assemble & bake
Pour batter evenly over the chile/cheese layers.
Bake uncovered for 45–50 minutes, until puffed, golden, and set in the center.
Cool & serve
Let rest 5–10 minutes. Slice and serve with your favorite toppings!
Variations:
Add cooked ground beef or chorizo between layers for a meatier version
Stir in diced green onions or jalapeños to the batter for extra flavor
Use pepper jack cheese for a spicy kick
Make it low carb by swapping flour with almond flour + a bit of baking powder
