Description
This Easy Chili Relleno Casserole is a cheesy, cozy, and delicious baked dish featuring layers of whole green chilis and shredded cheddar and pepper jack cheeses, bound together with a smooth egg and milk batter. Perfect for a comforting meal that’s simple to prepare and packed with bold flavors.
Ingredients
Scale
Chili and Cheese Layers
- 1 (27-ounce) can whole green chilis
- ½ pound cheddar cheese, grated
- ¼ pound pepper jack cheese, grated
Batter
- 1½ cups milk
- 6 large eggs
- ½ cup all-purpose flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Prepare Chili and Cheese Layers: Split the whole green chilis lengthwise; there’s no need to wash or remove seeds. Place half of the chilies in the bottom of a 9×13-inch baking dish, then sprinkle half of the shredded cheddar and pepper jack cheese over the chilies. Repeat by adding another layer of chilies followed by the remaining cheese on top.
- Make the Batter: In a blender, combine the milk, eggs, all-purpose flour, coarse kosher salt, smoked paprika, and black pepper. Blend the mixture until it becomes smooth and free of lumps.
- Pour Batter Over Layers: Pour the smooth egg and milk batter evenly over the layered chilies and cheese in the baking dish, ensuring it seeps through and covers all ingredients.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the casserole is set and has a beautiful golden-brown crust on top.
- Serve: Once baked, remove the casserole from the oven, allow it to cool slightly, then slice and serve warm as a comforting main dish.
Notes
- Storage: After baking and cooling, store the casserole in an airtight container or cover with plastic wrap and refrigerate for up to 4 days. Reheat using a microwave or oven before serving.
- Freezing: For best results, freeze the casserole prior to baking for up to 3 months. Bake fresh to enjoy the cheese melted perfectly when ready to serve.
