The Best Chile Relleno Casserole  Recipe

Monterey Jack cheese-stuffed entire green chiles are baked in egg batter and garnished with cilantro in this chile relleno casserole. Great unfried vegetarian Mexican food from your favorite restaurant!  

– 3 7 ounce cans whole green chiles drained – 8 ounces Monterey Jack cheese cut into 3 inch stick – 8 egg – 2/3 cup milk – 1 cup all purpose flour – 1 teaspoon baking powder – 1 cup shredded cheddar cheese – 2 tablespoons chopped cilantro – assorted toppings such as pico de gallo, sour cream and avocado optional – cooking spray


Warm the oven up to 350 degrees F. Spray cooking spray on a 9-by-13-inch baking pan.  


Step 1

Put a stick of cheese inside each pepper and arrange them in a single layer in the pan.  

Step 2

In a mixer, mix the eggs, milk, flour, and baking powder. Mix until it's smooth.  

Step 3

Put the egg batter on top of the chiles, and then put cheddar cheese on top of that.  

Step 4

Put it in the oven for 30 minutes or until it's puffy and light golden brown. Add parsley on top, and if you want, serve with other toppings.  

Step 5

-Calories: 419kcal | -Carbohydrates: 24g | -Protein: 24g | -Fat: 24g | -Saturated Fat: 13g | -Cholesterol: 274mg | -Sodium: 730mg | -Potassium: 255mg | -Fiber: 3g | -Sugar: 5g | -Vitamin A: 840IU | -Vitamin C: 11.3mg | -Calcium: 513mg | -Iron: 2.4mg


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