How To Make Chile Relleno Casserole
Add a spicy kick to your meals with this hot chile relleno! It’s baked casserole style for a hearty and mouthwatering meal.
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Serves:
Ingredients
- 21ozwhole green chilesdrained
- 8ozMonterey Jack cheesecut into 3 to 4 inch sticks
- 8eggs
- ⅔cupmilk
- 1cupall purpose flour
- 1tspbaking powder
- 1cupcheddar cheeseshredded
- 2tbspcilantrochopped
- pico de galloor sour cream and avocado, for additional toppings, optional
- Cooking spray
Instructions
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Preheat the oven to 350 degrees F.
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Coat a 9-inch x 13-inch baking pan with cooking spray.
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Stuff each chile with a stick of cheese, then place the chiles in a single layer in the pan.
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Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
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Pour the egg batter over the chiles.
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Sprinkle the top of the chiles with cheddar cheese.
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Bake for 30 minutes or until light golden brown and puffy.
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Sprinkle with cilantro, serve with additional toppings if desired, and enjoy!
Nutrition
- Calories: 473.41kcal
- Fat: 28.46g
- Saturated Fat: 14.00g
- Trans Fat: 0.28g
- Monounsaturated Fat: 9.31g
- Polyunsaturated Fat: 2.80g
- Carbohydrates: 28.49g
- Fiber: 2.06g
- Sugar: 6.95g
- Protein: 26.75g
- Cholesterol: 272.07mg
- Sodium: 531.71mg
- Calcium: 570.89mg
- Potassium: 523.67mg
- Iron: 3.57mg
- Vitamin A: 296.57µg
- Vitamin C: 240.71mg
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