Chile Relleno Casserole
Indulge, in the layers of flavor offered by this Chile Relleno Casserole. It gracefully combines the tang of green chile peppers with the smooth and velvety embrace of melted Monterey Jack and Cheddar cheeses. Each mouthwatering bite promises a symphony of textures from the crispy and golden brown crust to the decadent interior resulting in a harmony that is simply irresistible. The gentle kick of the chiles along with the batter infused with milk creates a unique and unforgettable dining experience. Whether it's for family gatherings or a cozy evening at home this casserole is more than a dish – it's an ode to bold flavors and comforting textures eagerly awaiting your enjoyment.
6 Servings
Ingredients
- Cooking spray
- 2 7 oz cans whole green chile peppers, drained
- 8 oz Monterey Jack cheese shredded
- 8 oz Longhorn or Cheddar cheese shredded
- 2 large eggs
- 1 5 oz can evaporated milk
- 2 tbsp all-purpose flour
- ½ c milk Optional
- 1 8 oz can tomato sauce
Instructions
- To begin preheat your oven to 350°F (175°C). Take a baking dish measuring 9x13 inches. Ensure that it is evenly coated with cooking spray.
- Next arrange a layer of peppers, in the bottom of the dish after draining them. Sprinkle half of both the Monterey Jack and Cheddar cheeses over the chiles. Add another layer of peppers on top of the cheese.
- In a bowl beat the eggs. Mix in milk and flour until you achieve a smooth consistency. If needed you can stir in up to ½ cup of milk to make it creamier. Pour this mixture evenly over the chiles and cheese in the baking dish.
- Place the dish in the oven. Allow it to bake for 25 minutes.
- Once 25 minutes have elapsed, remove the casserole from the oven and evenly pour tomato sauce over its surface. Return it to the oven for 15 minutes.
- Switch on your broiler setting. Sprinkle the remaining cheese on top of the casserole and broil, for 2 to 3 minutes or until you witness melting and slight bubbling of cheese.
- Retrieve the dish from your oven and let it cool for a few minutes. Now your Chile Relleno Casserole is ready to be served!
Notes
Turning this Chile Relleno Casserole into a gluten-free delight is surprisingly simple. Swap out the all-purpose flour for your favorite gluten-free blend to keep the batter’s texture perfect. Ensure your canned ingredients—green chile peppers, evaporated milk, and tomato sauce—are labeled gluten-free to avoid any cross-contamination. With these quick tweaks, you’ve got a casserole that’s just as cheesy and comforting, ready to be enjoyed by everyone at the table.