Lorri'S Chile Relleno Casserole
A hearty green chile casserole with melted cheeses and a creamy egg mixture, perfect for comforting family meals or gathering friends with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter a 1 1/2-quart casserole dish.
- Beat half and half with eggs and flour until smooth.
- Split open the green chiles, rinse out the seeds, and drain on paper towels.
- Mix grated Jack and Cheddar cheeses, reserving 1/2 cup for topping.
- Make alternate layers of remaining cheeses, chiles, and egg mixture in the casserole dish.
- Pour tomato sauce over the top and sprinkle with the reserved cheese.
- Bake for 1 1/4 hours or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider substituting the half and half with heavy cream. If you prefer more spice, add diced jalapeños or use spicy cheese. You can also swap the Jack cheese with queso blanco for a different flavor profile. When layering, ensure that the chiles are evenly distributed to avoid clumping. This casserole is a great way to use up leftover roasted green chiles from your favorite Mexican recipes.
Serving Suggestions
This casserole is delicious on its own but can be served with a dollop of sour cream and fresh cilantro on top for added flavor. Pair it with a side of Mexican rice or a fresh garden salad to balance the richness. For a fun twist, consider serving it alongside a bowl of Microwave Tostada Dip for a delightful Tex-Mex feast. It’s also great for brunch gatherings.
Storage & Reheating
Leftover Chile Relleno Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven will help retain the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Lorri'S Chile Relleno Casserole contains roughly 403 calories, with 13g protein, 68g carbohydrates, and 9g fat. It is an excellent source of protein (26% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and vitamin A.
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 casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with foil. When ready to bake, remove the foil and allow it to come to room temperature for about 30 minutes before placing it in the oven to bake as directed.
Can I freeze the Chile Relleno Casserole?
Yes, this casserole freezes well. To freeze, cool it completely and then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking, and add an extra 10-15 minutes to the baking time.
What can I substitute for the cheeses in this recipe?
If you want to make a lighter version, you can use reduced-fat cheese options. For a vegan alternative, consider using plant-based cheese substitutes, but be aware that they may melt differently. Nutritional yeast can also be sprinkled between layers for a cheesy flavor without the dairy.
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).