Ingredients for Baked Chilie Rellenos Casserole
- 1 (4 ounce) can chopped green chilies
- 8 ounces Monterey Jack cheese, cut into strips
- 2 large eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Chilie Rellenos Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Chilie Rellenos Casserole
- Preheat oven to 350°F (175°C).
- Drain one (4 ounce) can of chopped green chilies and halve them lengthwise. Remove seeds and membranes.
- Cut 8 ounces of Monterey Jack cheese into strips, about 1 inch wide and long enough to fit inside the chilies.
- Carefully wrap a cheese strip inside each chili half.
- Lightly grease a 10x6x2 inch baking dish.
- Arrange the stuffed chilies in the prepared baking dish.
- In a medium bowl, whisk together 2 large eggs, 1/2 cup milk, 1/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until smooth.
- Pour the egg mixture evenly over the stuffed chilies.
- Sprinkle 1/2 cup shredded cheddar cheese over the top.
- Bake for 30-35 minutes, or until the casserole is golden brown and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
45g
Carbs
4g
