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Chiles Rellenos Bake
This comforting casserole captures the flavors of traditional chiles rellenos without the fuss of stuffing and frying. A rich egg and sour cream base is loaded with Monterey Jack, Cheddar, and chopped green chiles, then baked until golden and set. It is perfect for a weekend brunch or a hearty vegetarian dinner. Serve it alongside two quick homemade salsas featuring fresh cilantro, black beans, and sweet corn for a bright finish.
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. 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. While the casserole bakes, combine one cup of the salsa with the chopped fresh cilantro in a small bowl.
- 4In a separate bowl, stir together the remaining cup of salsa, the rinsed black beans, and the corn. Serve the warm bake with both salsa mixtures on the side.