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.
- 21ozwhole green chilesdrained
- 8ozMonterey Jack cheesecut into 3 to 4 inch sticks
- 1cupall purpose flour
- 1tspbaking powder
- 1cupcheddar cheeseshredded
- pico de galloor sour cream and avocado, for additional toppings, optional
- Cooking spray
Preheat the oven to 350 degrees F.
Coat a 9-inch x 13-inch baking pan with cooking spray.
Stuff each chile with a stick of cheese, then place the chiles in a single layer in the pan.
Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
Pour the egg batter over the chiles.
Sprinkle the top of the chiles with cheddar cheese.
Bake for 30 minutes or until light golden brown and puffy.
Sprinkle with cilantro, serve with additional toppings if desired, and enjoy!
- 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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