This Chile Relleno bake is whole green chilies stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese.
This version of the classic Mexican dish Chiles Rellenos skips the extra work of stuffing and frying whole chiles.
Ingredients in Chile Relleno Bake
Chile peppers: I use canned Whole Chile peppers, which saves time. If you have the time, you can roast Anaheim or Poblano peppers for this recipe.
Cheese: Colby Jack, Monterey Jack, or Oaxaca Cheese are great choices to use for this recipe.
Eggs, milk, flour, salt, cayenne pepper (optional), baking powder.
How to Make Chile Relleno Bake
Preheat the oven to 350˚.
Combine the eggs and milk; then add the flour, cayenne pepper, baking powder, and salt and beat until smooth.
Pour the egg mixture over the chiles. Cover with the shredded cheddar cheese
Bake for 30 minutes. Serve with rice and beans, topped with guacamole or Pico de Gallo
This Chile Relleno bake is whole green chiles stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese.
Ingredients:
- 1 can (7 oz.) Fire-roasted whole chile peppers
- 5 sticks Monterey Jack Cheese, or Colby Blend cheese
- 4 eggs, beaten
- 1/3 cup milk
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1 cup shredded Mexican Blend cheese
Instructions:
- Preheat the oven to 350˚.
- Drain the peppers, and place in greased casserole baking dish
- Cut the Monterey Jack cheese into long pieces, and put it in the peppers
- Combine the eggs and milk; add the flour, cayenne pepper, baking powder, and salt and beat until smooth
- Pour the egg mixture over the chiles. Cover with the shredded cheddar cheese
- Bake for 30 minutes
- Serve with rice and beans, topped with guacamole or Pico de Gallo
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