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.
Kitchen Tip: 
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.
Cheesy Green Chile Egg Bake
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A simple and savory baked casserole featuring layers of mild green chiles and melty Monterey Jack cheese in a rich egg custard. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 1 cup (237ml) half and half
- 2 eggs
- 1/3 cup (79ml) flour
- 1/4 teaspoon (1.2ml) salt
- 1/4 teaspoon (1.2ml) cumin
- 3 cans of whole green chiles (4 ounces / 113g each)
- 1/2 pound (227g) grated cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9 x 9 inch (23 x 23 cm) or comparable sized casserole dish.
- Rinse chiles to remove seeds. Drain on paper towels.
- Layer chiles on the bottom of the casserole dish. Top with the grated cheese, reserving ½ cup (118ml) for the top.
- Whisk together half and half, eggs, flour, salt, and cumin. Pour this mixture over the cheese and chiles.
- Drizzle the top with tomato sauce (if using) and sprinkle with the reserved cheese.
- Bake for 45-60 minutes, until browned and cooked in the center.
- Cool a few minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southwestern
Frequently Asked Questions
Can I use fresh poblanos instead of canned peppers for the Easy Chiles Rellenos Casserole?
Yes, you can use fresh poblanos, but you’ll need to roast, peel, and deseed them before layering in the baking dish.
What can I substitute for the half and half in the egg mixture?
You can mix 1/2 cup whole milk with 1/2 cup light cream, or use any of the alternative combinations provided in the recipe.
Is it necessary to use both Monterey Jack and cheddar cheese in the casserole?
While both cheeses add flavor, you can use just one type if you prefer, but using a blend will enhance the overall taste.
How much flour?
Hi Nicole, Thanks for letting us know about that glitch! It has been updated to read 1/3 of a cup. Happy Cooking!