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Baked Chile Relleno Casserole
Baked Chile Relleno Casserole is a New Mexico cuisine favorite. It’s a casserole made of roasted and peeled green chiles, cheese, and egg.
Ingredients
Instructions
- Step 1
Place a quarter onion, sprayed with olive oil, in the oven and roast at 425 degrees for 10 minutes. When cool enough to handle, chop.
- Step 2
Heat the oven to 425 degrees.
- Step 3
Drain the peppers. Separate the peppers and onions and halve the peppers.
- Step 4
Spray an 8x8 pan with olive oil spray. Line with ½ of the chiles. Top with ⅓ of the queso fresco and ⅓ of the pepper jack cheese.
- Step 5
Top with all of the onions, sprinkled evenly. Top with another ⅓ of the queso fresco and another ⅓ of the pepper jack cheese.
- Step 6
Top with the reimagining halved peppers, remaining queso fresco, and remaining pepper jack cheese.
- Step 7
Beat the eggs and season well with salt and pepper. Pour evenly over the pepper & cheese mix.
- Step 8
Top the pan with foil. Bake for 40 minutes or until hot and bubbly. Remove the foil and bake, uncovered for 5-10 minutes until the top is beginning to brown.
- Step 9
Allow the dish to sit for around 10 minutes to set before slicing.
Tips & Tricks
Per serving
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