Pioneer Woman’s Chile Relleno Casserole Recipe
Are you looking for a cheesy and flavorful dinner with a little bit of a kick? Try this Pioneer Woman’s Chile Relleno Casserole.
Ingredients
- 2 cans 7 ounces each of whole green chiles, drained and split.
- 1 pound of Monterey Jack cheese shredded.
- 1 pound of Cheddar cheese shredded.
- 4 large eggs.
- 1 1/2 cups of whole milk.
- 2 tablespoons of all-purpose flour.
- 1/2 teaspoon of salt.
- 1/4 teaspoon of black pepper.
- 1/2 cup of mild salsa optional for serving.
Instructions
Prep the Oven
- Heat your oven to 350°F. Lightly grease your 9x13 inch baking dish.
Layer the Chiles
- Lay half of the split green chiles in a single layer at the bottom of the dish.
Add the Cheese
- Sprinkle half of the shredded Monterey Jack and Cheddar cheese over the chiles.
Repeat the Layers
- Add the remaining chiles followed by the remaining cheese to create a thick base.
Mix the Batter
- In your large bowl, whisk or beat the eggs until they are very frothy and light.
Add Milk and Flour
- Whisk in the milk, flour, salt, and pepper until the mixture is completely smooth.
Pour and Bake
- Slowly pour the egg mixture over the cheese and chiles. Bake for 45 to 50 minutes.
Rest and Serve
- Let the casserole sit for 10 minutes to firm up. Serve warm with a spoonful of salsa.
Notes
- Drain the chiles well. Pat the green chiles dry with a paper towel so the casserole does not become watery.
- Whip the eggs. Getting plenty of air into the eggs is the secret to a fluffy and light texture.
- Use freshly shredded cheese. Pre-shredded cheese has a coating that prevents it from melting as smoothly as a fresh block.
- Don't overbake. The center should be set but still have a very slight jiggle when you pull it from the oven.
- Add some meat. If you want a heartier meal, add a layer of cooked ground beef or chorizo between the chiles.
- Top with cilantro. A sprinkle of fresh herbs after baking adds a beautiful color and a fresh ranch-style aroma.