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.

Author: Wondermom Wannabe

Meal Type: Dinner

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Calories: 329 kcal per serving

Ingredients

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.
Heat the oven to 425 degrees.
Drain the peppers. Separate the peppers and onions and halve the peppers.
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.
Top with all of the onions, sprinkled evenly. Top with another ⅓ of the queso fresco and another ⅓ of the pepper jack cheese.
Top with the reimagining halved peppers, remaining queso fresco, and remaining pepper jack cheese.
Beat the eggs and season well with salt and pepper. Pour evenly over the pepper & cheese mix.
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.
Allow the dish to sit for around 10 minutes to set before slicing.