Chile Rellenos Casserole Recipe

Roasted chiles, gooey cheese, and fluffy eggy come together for a fiesta in your mouth!

Course Brunch, Lunch or Dinner

Cuisine TexMex

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 341kcal

21 ounces canned whole green chiles. Be sure to purchase whole chiles (not chopped chiles).
2 cups Monterey Jack cheese cut into planks
8 eggs yolks and whites separated
½ cup milk
½ cup bisquick
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese

Preheat the oven to 350 degrees. Spray the casserole dish with non stick cooking spray, set aside.
Open the canned roasted green chiles. Drain well, place on paper towels. Blot to dry.
Slice the jack cheese into planks. You'll want an equal amount of cheese planks and chiles.
Carefully stuff a piece of cheese into each green chili. Place the chiles in a single layer at the bottom of the casserole dish.
Next, separate the yolks and whites of the eggs into mixing bowls.
Add the milk, salt, pepper and bisquick to the egg yolks, whisk to combine.
Using a hand mixer or stand mixer whip the egg whites until soft peaks form and the egg whites are glossy.
Now combine the egg mixture with the egg whites. Whisk until they are combined. Pour over the stuffed green chiles.
Top with the shredded cheese and place in the preheated oven. Bake for 30-35 minutes until golden brown. Remove from oven. Let stand 5 minutes before serving. Enjoy!