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Chiles Rellenos Casserole
Golden, bubbly, and packed with melted cheese, this comforting casserole captures the classic flavors of chiles rellenos without the fuss of stuffing and frying. You'll whisk together a rich egg and sour cream base, load it with Monterey Jack, Cheddar, and chopped green chiles, then bake it until perfectly set. It's a fantastic option for a weekend brunch or a hearty vegetarian dinner. You'll serve it alongside two quick homemade salsas featuring fresh cilantro, black beans, and sweet corn.
Equipment
- Oven
Ingredients
- 8 eggs
- 1 container (8 oz) sour cream
- ¼ teaspoon salt
- 2 drops red pepper sauce
- 2 cups shredded Monterey Jack cheese (8 oz)
- 2 cups shredded Cheddar cheese (8 oz)
- 2 cans (4.5 oz each) chopped green chiles, undrained
- 2 cups salsa (for homemade salsa, see page 480 )
- 2 tablespoons chopped fresh cilantro
- ½ cup black beans (from 15-oz can), rinsed, drained
- ½ cup frozen (thawed) or canned (drained) whole kernel corn
Instructions
- 1Preheat the oven to 350°F and coat a 13x9-inch glass baking dish with cooking spray.
- 2Whisk the eggs, sour cream, salt, and red pepper sauce together in a large bowl until smooth. A well-mixed base ensures the casserole bakes evenly without dense spots. Fold in the Monterey Jack cheese, Cheddar cheese, and undrained green chiles, then pour the mixture into the prepared baking dish.
- 3Bake uncovered for 40 to 45 minutes until the center is set and the top turns golden brown.
- 4While the casserole bakes, combine 1 cup of the salsa with the chopped fresh cilantro in a small bowl. In a separate bowl, stir together the remaining 1 cup of salsa, the rinsed black beans, and the corn.
- 5Let the casserole rest for 5 minutes before slicing. The brief resting time helps the eggs firm up for cleaner slices. Serve warm with both salsa mixtures on the side.
Notes
- Make ahead: You can whisk the egg base and stir in the cheese and chiles the night before. Store covered in the fridge, then pour into the baking dish when you're ready to bake.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven.
- Swap: If you prefer a spicier kick, use hot green chiles or add a few extra dashes of red pepper sauce to the egg mixture.