Easy Hatch Chile Relleno Casserole
Layers of tasty hatch chiles and melted cheese topped with a light-as-air crust, this easy chile relleno casserole is a simple showstopper!
Servings: 12
Calories: 223kcal
Ingredients
- 27 oz can of whole hatch green chiles
- 1 lbs grated cheese
- 4 eggs
- 2 cups milk
- 2 Tbsp flour
Instructions
- Preheat oven to 350°.
- Drain your chiles, then cut them in half and remove the seeds.27 oz can of whole hatch green chiles
- Grease a 9x13 baking dish. Lay half the green chiles in a single layer on the bottom of the baking dish.
- Cover the chiles with 1/2 of the cheese.1 lbs grated cheese
- Set aside one chile (to be used for decoration). Using the remaining chiles, place another layer of chiles over the cheese.
- Cover the chiles with the rest of the cheese.
- Separate the eggs. Whip the whites until stiff peaks form.4 eggs
- In a medium bowl, whisk together the yolks, milk, and flour.2 cups milk, 2 Tbsp flour
- Fold the stiffened egg whites into the milk mixture.
- Spread the egg mixture evenly on top of the casserole.
- Slide the remaining chile into thin strips. Press the strips down slightly into the egg mixture on top of the casserole.
- Cover with foil and bake at 350° for 1 hour. Remove foil and bake for 10 more minutes to brown the top.
- Allow casserole to cool for 15 minutes, then serve!
Nutrition
Calories: 223kcal