One of my all-time favorite chile dishes is the chile relleno casserole – and it’s fun to come up with variations! This is such a simple, popular dish, and adding red bell pepper not only gives a flavorful new dimension, but also such gorgeous color.
This is a great dish for a brunch or breakfast get-together. I always make it with mild or medium green chiles. Hot chiles overwhelm the delicate egg-cheese flavor.
Chile Relleno Pepper Casserole
Prep time
Cook time
Total time
Easy, popular, and gorgeous - this is an ideal dish for brunch when company is coming over.
Author: Anita Edge
Recipe type: Casserole
Serves: 6
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
- Preheat oven to 350 degrees. Lightly coat an 8"x8", 9"x9" or similar size baking dish with cooking spray.
- Dump the shredded cheese into a medium bowl, sprinkle the flour on top, then stir to blend and coat the cheese with the flour.
- Pour the remaining ingredients in and stir to blend well. Pour into baking dish.
- 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.
- 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.
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