Chile Relleno Bake
A cheesy, flavorful Chile Relleno Bake featuring green chiles, melted cheeses, and a creamy egg mixture, perfect for comfort food lovers and family dinners.
Ingredients
Instructions
- Combine shredded Jack and Mozzarella cheeses; spread half on the bottom of an 8x8-inch pan.
- Split open the green chiles and place them over the cheese layer.
- Top with the remaining cheese.
- Gradually add the evaporated milk to the flour and blend well.
- Add the beaten eggs to the milk-flour mixture and mix well.
- Pour the egg mixture over the layered cheese and chiles.
- Bake at 325°F (163°C) for 45 minutes until set and golden.
Tips & Substitutions
For a spicier version, consider adding diced jalapeños or using pepper jack cheese. If you don’t have evaporated milk, whole milk can be substituted, but the texture may vary slightly. Ensure to drain the green chiles well to prevent excess moisture from making the dish soggy. This recipe is also great for meal prep; just prepare it ahead of time and bake before serving.
Serving Suggestions
Serve the Chile Relleno Bake warm, garnished with fresh cilantro or a dollop of sour cream for added creaminess. It pairs beautifully with a side salad or rice for a complete meal. This dish is perfect for a Mexican Buffet or as part of a spread alongside other favorites like Taco Pie(Appetizer) or Nacho Fondue.
Storage & Reheating
To store leftovers, allow the Chile Relleno Bake to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving as it can make the dish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chile Relleno Bake contains roughly 549 calories, with 22g protein, 75g carbohydrates, and 18g fat. It is an excellent source of calcium (48% of the Daily Value), protein (45% of the Daily Value), and vitamin A (23% of the Daily Value). Note that it is relatively high in sodium, at 640mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly, featuring just cheese and green chiles. If you wish to add more vegetables, consider incorporating sautéed onions or bell peppers for added flavor and nutrition.
What can I use instead of Jack cheese?
You can substitute Jack cheese with a blend of cheddar and mozzarella or use any mild cheese that melts well. Keep in mind that this will slightly alter the flavor, but the dish will still be delicious.
How do I know when the bake is done?
The Chile Relleno Bake is done when the center is set and the top is golden brown. A toothpick inserted in the center should come out clean. If it jiggles too much, it likely needs more time in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).