5-Ingredient Chile Relleno Casserole
Prep
5 mins
Cook
45 mins
Servings
6
Difficulty
Medium
My grandfather passed down this recipe because it delivers authentic chile relleno flavor without the fussy individual rolling and frying. It's a casserole that comes together in just five minutes of prep, making it perfect for busy weeknights. Eggs are packed with choline, which supports brain health, while the cheese adds richness and calcium. What I love most is how this dish tastes like you spent hours in the kitchen when really you've got it in the oven in minutes. It's comfort food at its finest, and honestly, it's become my go to whenever I want something special that won't break the bank.
Ella x
Ingredients
- 6 largeeggs
- 710 ml3/4 cup (6 ounces) evaporated milk(6 ounces) evaporated milk)
- 2 tablespoonsall-purpose flour
- 1 teaspoonkosher salt
- 11(7-ounce) can poblano chiles, drained, divided)
- 473 ml2 cups (8 ounces) shredded monterey jack cheese, divided(8 ounces) shredded Monterey Jack cheese, divided)
Detail level
Instructions
- 1
Grease an 8x8-inch baking dish.
- 2
Whisk together the eggs, evaporated milk, flour, and salt in a medium bowl until well-combined.
- 3
Spread half of the green chiles in an even layer on the bottom of the prepared dish, then top with half of the shredded cheese. Top with the remaining chiles and then the remaining shredded cheese. Pour the custard over the casserole.
- 4
Bake until puffed, the top is golden-grown, and the center is set, 45 to 55 minutes. Remove it from the oven and allow it to cool for 10 minutes, then serve. Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until warmed through. Love the recipe? Leave us stars and a comment below!
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