Chile Relleno Casserole
A warm, comforting chile relleno casserole layered with tender roasted green chiles and plenty of gooey Monterey Jack and cheddar, all baked in a light, fluffy egg custard until golden, bubbly, and irresistibly cozy.
Ingredients
- 4 eggs
- 2/3 cup heavy cream
- 2 tbsp flour
- 2 tsp salt
- 6-12 whole green chiles (skins, seeds and stems removed)
- 4 cups of shredded monterey jack & cheddar cheese (about a pound)
Instructions
- Preheat oven to 350 degrees. Combine the eggs, heavy cream, flour and salt in a medium bowl, and whisk until the batter is smooth. Set aside.
- Grease a pie or a small casserole dish. Layer one row or green chiles, and top with 1/3 of the cheese. Repeat. Pour batter over the cheese and chiles, then top with remaining cheese.
- Bake in preheated oven for 40 – 60 minutes, until golden brown on top and cooked through.
