Chili Relleno Casserole Recipe
This easy chile relleno casserole is perfect for breakfast, lunch, or dinner. It's perfectly cheesy, and only takes 10 minutes of prep.
Equipment
Ingredients
- 4 oz can of diced green chilies
- ½ pound cheddar cheese grated (2 1/2 cups)
- ½ pound monterey jack cheese grated (2 1/2 cups)
- 4 large eggs
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Spray a square 8" pan or casserole dish with non-stick spray. Preheat your oven to 350 degrees.
- Spread half of the grated cheese in the bottom of the prepared baking dish. Arrange the diced chile peppers on the cheese. Sprinkle the remaining cheese over the peppers.
- Sprinkle with the salt and pepper. Whisk together the eggs in a small bowl. Pour egg mixture over the top of the casserole.
- Bake in the preheated oven at 350° for 35-40 minutes, or until the top is golden brown and the eggs in the middle are set. (Internal temperature should be 160-165°.)
- If desired, garnish with sour cream, green onions, and pico de gallo.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 2gProtein: 22gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 181mgSodium: 784mgPotassium: 123mgFiber: 0.3gSugar: 0.4gVitamin A: 852IUVitamin C: 6mgCalcium: 573mgIron: 1mg
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