Description
This chili relleno casserole offers a cozy, bubbly dish with a gorgeous red hue from fire-roasted tomatoes and a comforting aroma. It’s a family-friendly, easy dinner idea that brings all the beloved flavors of classic chili rellenos without the fuss.
Ingredients
- 2 27-ounce cans whole green chiles, peeled, well-drained
- 4 cups Monterey Jack cheese, shredded
- 1 28-ounce can fire-roasted diced tomatoes, undrained
- 6 large eggs
- 1 cup whole milk
- 2 tablespoons cornmeal
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Set oven to 375F (190C) and lightly grease a 9×13 inch baking dish.
- Layer First Chiles: Arrange half of the well-drained green chiles evenly in the bottom of the prepared dish.
- Add First Cheese Layer: Sprinkle half of the shredded Monterey Jack cheese evenly over the chiles.
- Repeat Chile and Cheese Layers: Place the remaining chiles over the cheese, then top with the rest of the cheese.
- Prepare Egg Custard: In a medium bowl, whisk together the eggs, milk, cornmeal, salt, and pepper until well combined and smooth.
- Pour Custard and Top with Tomatoes: Carefully pour the egg mixture evenly over the chile and cheese layers, then spoon the fire-roasted diced tomatoes over the top.
- Bake Casserole: Bake for 35-40 minutes, or until golden brown around the edges, puffed up, and set in the center.
Notes
If your chiles seem too wet, gently pat them dry with paper towels to prevent a watery casserole. For quick prep, use pre-shredded cheese or thawed frozen chopped chiles. Garnish with fresh cilantro and a squeeze of lime for elevated flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice (180 g)
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg