Chile Rellenos Casserole Recipe
Chile Rellenos Casserole
A Southwest favorite, for the flavor of restaurant chile rellenos in a simple layered casserole; yummy for brunch or dinner, topped with diced avocado, chopped cilantro, and a dollop of sour cream. We've called for canned chiles, but you can use peeled, freshly roasted Hatch or other chiles in season.
- 2 cans (7-oz) roasted whole green chile peppers, drained
- 8 oz Monterey Jack cheese, shredded
- 8 oz Cheddar cheese, shredded
- 2 eggs
- 1 can (5-oz) evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 can (10-oz) Ro-Tel Diced Tomatoes and Green Chiles (with liquid)
- Sliced green onion, for garnish
- Warm tortillas
- Preheat oven to 350°F. Coat an 8 or 9-inch square baking pan with cooking spray or oil.
- Slit chiles and open so they lay flat. Pat dry on paper towels. Lay half of the chiles evenly in bottom of baking dish. Sprinkle with half of the cheeses. Cover with remaining chiles. Sprinkle with remaining cheese. In a bowl, whisk the eggs. Whisk in flour, then milks; blend well. Pour evenly over all.
- Bake for 25 minutes. Remove from oven, pour tomatoes with liquid evenly over all. Return to the oven for 15 to 20 minutes or until cheese custard is set and most of liquid from tomatoes has evaporated.
- Cool slightly. Sprinkle with green onion and serve warm with tortillas and your favorite accompaniments.
Ratings and Reviews
“Leave out the rotel. it makes the whole dish too soupey. why do you pour the tomatoes on top of the cheese? it did not come out looking like the picture. ”
“One of the best recipes i’ve ever made. i followed the recipe exactly and it was amazing. my compliments to who ever created this. ”