Chiles Rellenos Casserole

This dish makes a wonderful company brunch or a great family supper.
  • 2 cans whole green chiles (two 7-ounce cans)
  • 2 cups grated cheddar cheese, divided
  • 2 cups grated Monterrey Jack cheese, divided
  • 2 green onions, chopped (white and green part)
  • 3 eggs
  • 2 cups milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup salsa (your favorite)
Preheat oven to 350°F. Butter the bottom of a 9x13-inch baking dish.

Split chiles lengthwise, and line the bottom the baking dish.

Combine the cheddar cheese with the Monterrey Jack; toss to mix. Sprinkle 3 cups of the mixed cheese and all the green onions over the chiles. Top cheese with remaining split chiles.

In a bowl, beat together the eggs, milk, flour, salt and pepper until smooth. Pour over chiles and cheese. Bake for 50 to 60 minutes or until a knife inserted in center of dish comes out clean.

Mix the salsa with the remaining 1 cup of cheese. Sprinkle over casserole and return to oven for 10 minutes. Let stand for 5 minutes before serving.
Makes 6 to 8 servings.

Prep time: 30 minutes; Cooking time: 1 hour; Total time: 1 hour 30 minutes

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Kitchen tools you'll need: 9x13 Baking Dishes, Graters, Mixing Bowls
You might also want to try our recipes for Chicken Chile Rellenos and Chilaquiles.
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