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)
  1. Preheat oven to 350°F. Butter the bottom of a 9x13-inch baking dish.
  2. Split chiles lengthwise, and line the bottom the baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. Makes 6 to 8 servings.

You might also want to try our recipes for Chicken Chile Rellenos and Chilaquiles.

Ready in: 1 Hr 30 Min

Recipe editor Patricia Mitchell