|Nutritional Guidelines (per serving)|
The chile rellenos casserole is prepared and refrigerated overnight or for about 8 to 10 hours. This is a simple and tasty brunch or main dish casserole made with mild green chile peppers, eggs, and cheese.
Use a shredded Mexican cheese blend or taco blend for more heat and spice.
- 6 slices white bread
- 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
- 2 cans (4 ounces each) chopped green chiles, drained
- 6 eggs, beaten
- 2 cups milk
- 2 teaspoons paprika
- 1/2 teaspoon dried whole oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
Place bread in a lightly buttered 9-by-13-by-2-inch baking dish.
Sprinkle cheddar and Monterey Jack cheeses over the bread; top with green chiles.
In a bowl, whisk together the eggs and remaining ingredients; pour over cheese.
Cover and refrigerate the casserole for 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes.
Heat the oven to 325 F.
Bake, uncovered, in the preheated oven for 50 minutes. Serve immediately. The casserole will puff up while baking and then settle as it cools.
Serve with salsa, sour cream, or guacamole.
Makes about 6 to 8 servings.