Creamy Chile Relleno Bake (Print Version)
# Ingredients:
→ Chiles
01 -
2 (7 oz) cans whole green chiles, drained and split open
→ Cheeses
02 -
2 cups shredded Monterey Jack or Pepper Jack cheese
03 -
1 cup shredded cheddar cheese
→ Custard Mixture
04 -
4 large eggs
05 -
1 cup whole milk
06 -
1/2 cup heavy cream
07 -
1/4 cup all-purpose flour
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon garlic powder
12 -
1/4 teaspoon onion powder
# Instructions:
01 -
Preheat oven to 350°F (175°C) and lightly grease a baking dish.
02 -
Arrange half of the green chiles evenly across the bottom of the baking dish.
03 -
Sprinkle half of the shredded Monterey Jack or Pepper Jack and cheddar cheeses over the chiles.
04 -
Add the remaining green chiles evenly over the cheese layer, then top with the rest of the shredded cheeses.
05 -
In a bowl, whisk together eggs, whole milk, heavy cream, all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth and well combined.
06 -
Evenly pour the egg mixture over the layered chiles and cheese in the baking dish.
07 -
Bake uncovered for 40 to 45 minutes, until the casserole is puffed, golden on top, and set in the center.
08 -
Allow the dish to rest for 5 to 10 minutes before slicing and serving.
# Notes:
01 -
Serve with salsa, sour cream, or a drizzle of hot sauce for added flavor. Ideal for breakfast, brunch, or dinner.