Chile Relleno Pepper Casserole
Author: Anita Edge
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Easy, popular, and gorgeous - this is an ideal dish for brunch when company is coming over.
Ingredients
  • 2 cups shredded sharp cheddar cheese
  • 3 tbsp flour
  • ¼ tsp salt
  • ⅛ tsp freshly ground pepper
  • 4 eggs, beaten
  • 1¼ cups milk
  • 1½ cups diced green chiles (mild or medium)
  • 1 cup minced red bell pepper
Instructions
  1. Preheat oven to 350 degrees. Lightly coat an 8"x8", 9"x9" or similar size baking dish with cooking spray.
  2. Dump the shredded cheese into a medium bowl, sprinkle the flour on top, then stir to blend and coat the cheese with the flour.
  3. Pour the remaining ingredients in and stir to blend well. Pour into baking dish.
  4. Bake for 35 to 45 minutes or until beginning to brown on top and set. I jiggle it slightly (still in the oven) to see if the center wiggles. You can also insert a knife in the center to see if it comes out clean.
  5. After removing from oven, let rest for 5 to 10 minutes to let it set, then serve with lettuce, tomato, cilantro, avocado, or any other desired garnishes.
Notes
I often bake this inside a larger baking dish with 4 cups of water poured into it. This results in a casserole with no brown crust on the bottom. It may also extend the baking time by 5 minutes or so.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/egg-recipes/chile-relleno-pepper-casserole/