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4.78 from 9 votes

Baked Chile Relleno Casserole

This spicy and simple to make casserole is going to be a success with your family.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Mexican
Method: Oven
Servings: 6 Servings
Calories: 524kcal

Ingredients

  • 15 ounces La Costena Toreados Peppers
  • 6 ounces queso fresco cheese crumbled
  • 8 ounces pepper jack cheese shredded
  • 6 eggs beaten
  • Salt & pepper to taste
  • 1/4 onion roasted

Instructions

  • Place a quarter onion, sprayed with olive oil, in the oven and roast at 425 degrees for 10 minutes. When cool enough to handle, chop.
  • Heat the oven to 425 degrees.
  • Drain the peppers. Separate the peppers and onions and halve the peppers.
  • Spray an 8x8 pan with olive oil spray. Line with ½ of the chiles. Top with ⅓ of the queso fresco and ⅓ of the pepper jack cheese.
  • Top with all of the onions, sprinkled evenly. Top with another ⅓ of the queso fresco and another ⅓ of the pepper jack cheese.
  • Top with the reimagining halved peppers, remaining queso fresco, and remaining pepper jack cheese.
  • Beat the eggs and season well with salt and pepper. Pour evenly over the pepper & cheese mix.
  • Top the pan with foil. Bake for 40 minutes or until hot and bubbly. Remove the foil and bake, uncovered for 5-10 minutes until the top is beginning to brown.
  • Allow the dish to sit for around 10 minutes to set before slicing.

Nutrition

Serving: 1Serving | Calories: 524kcal | Carbohydrates: 51g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 927mg | Potassium: 135mg | Fiber: 20g | Sugar: 31g | Vitamin A: 757IU | Vitamin C: 1mg | Calcium: 468mg | Iron: 1mg