Description
A comforting casserole featuring layers of roasted green chiles and a blend of Monterey Jack and cheddar cheeses, creating a rich and creamy experience perfect for any gathering.
Ingredients
Scale
- 8–10 roasted green chiles (poblano or Anaheim)
- 3 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F.
- Coat your 9×13-inch baking dish lightly with butter or nonstick cooking spray.
- Roast the chiles over an open flame until charred all over.
- Steam the chiles in a covered bowl for about 10 minutes.
- Peel the skin off the chiles, remove the seeds, and pat them dry.
- Arrange half of the roasted chiles in the baking dish.
- Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
- Repeat the layering with the remaining chiles followed by the rest of the cheese.
- In a bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and black pepper.
- Pour the egg mixture over the layered chiles and cheeses.
- Bake uncovered for 35–40 minutes until puffed and golden.
- Cool for 5–10 minutes before cutting.
- Top with chopped cilantro before serving.
Notes
You can assemble the casserole a day in advance and refrigerate it. Allow it to come to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg
Keywords: Chile Relleno, Casserole, Mexican comfort food, Vegetarian recipes, Cheese casserole