A super simple Tex-Mex dish, this Chiles Rellenos Casserole is pure comfort food!
Where the typical chiles rellenos consists of stuffed and fried poblanos served with a homemade tomato salsa, this shortcut version is much less labor intensive. Whole mild peppers (right out of the can!) are layered on the bottom of a baking dish, then topped with a generous amount of Monterey Jack and cheddar before pouring on an egg and cream mixture. The last step is to drizzle on a small can of tomato sauce before baking. There is no way to mess this up! Of course you can use a homemade or jarred salsa in lieu of the tomato sauce, but for a quick meal, this is perfect.
If you don’t have half and half on hand, you can:
Mix 1/2 cup whole milk + 1/2 cup light cream
Mix 3/4 cup whole milk + 1/4 cup heavy cream
Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
- 1 cup half and half
- 2 eggs
- ⅓ cup flour
- ¼ teaspoon salt
- ¼ teaspoon cumin
- 3 cans of whole green chiles, 4 ounces each
- ½ pound Monterey Jack cheese, grated
- Preheat oven to 375º. Grease 9 x 9 inch (or comparable sized) casserole dish.
- Rinse chiles to remove seeds. Drain on paper towels.
- Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving ½ cup for top. Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese. Drizzle top with tomato sauce and sprinkle with reserved cheese.
- Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.