Chile Rellenos Casserole Recipe

Name: Chile Rellenos Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bread; 2 Tbsp. butter; 2 c. sharp Cheddar cheese, shredded; 2 c. Monterey Jack cheese, shredded; 1 (4 oz.) can Ortega green chilies, seeds removed; 6 eggs; 2 c. milk; 1 tsp. paprika; 1 tsp. salt; 1/2 tsp. oregano; 1/2 tsp. pepper; 1/4 tsp. garlic powder; 1/4 tsp. dry mustard

Servings: persons

4 slices bread
2 Tbsp. butter
2 c. sharp Cheddar cheese, shredded
2 c. Monterey Jack cheese, shredded
1 (4 oz.) can Ortega green chilies, seeds removed
6 eggs
2 c. milk
1 tsp. paprika
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dry mustard

1
Trim crust from bread; spread with butter on one side and arrange the bread, butter side down, in a 7 1/2 x 11 1/2-inch baking dish.
2
Sprinkle shredded Cheddar cheese evenly over bread. Distribute green peppers (remove seeds) opened, evenly over cheese layer.
3
Sprinkle Monterey Jack cheese over peppers.
4
Beat eggs, milk, paprika, salt, oregano, pepper, garlic powder and dry mustard.
5
Pour egg mixture over cheese and chilies.
6
Chill overnight.

1309

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 slices bread, 2 Tbsp. butter, 2 c. sharp Cheddar cheese, shredded, 2 c. Monterey Jack cheese, shredded, and more.

Yes, Chile Rellenos Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Rellenos Casserole

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