Pioneer Woman’s Chile Relleno Casserole Recipe
This Pioneer Woman’s Chile Relleno Casserole Recipe uses green chilies, eggs, and cheese to create a soft, rich, and comforting baked casserole.
Equipment
- 9x13-inch baking dish
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons.
- Knife and cutting board
- Can opener
- Spatula
- Oven mitts
Ingredients
- 2 cans 7 oz each whole green chilies, drained
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons butter for greasing
Optional additions:
- 1/2 cup cooked ground beef or shredded chicken
- 1/4 teaspoon chili flakes for extra heat
Instructions
Step 1: Preheat and Prepare
- Start by preheating your oven to 175°C (350°F). Lightly grease your baking dish with butter to prevent sticking and to add a subtle richness to the edges.
Step 2: Layer the Chilies
- Take your drained green chilies and lay them flat in the bottom of the dish. Try to cover the surface evenly so every bite gets that signature chile flavor.
Step 3: Add the Cheese
- Sprinkle half of the Monterey Jack and cheddar cheese over the chilies. The combination of these cheeses creates the perfect balance of meltiness and sharp flavor.
Step 4: Repeat the Layers
- Add another layer of chilies, followed by the remaining cheese. This layering ensures that every slice is packed with flavor from top to bottom.
Step 5: Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth. The batter should be slightly thick but pourable.
Step 6: Pour and Bake
- Pour the egg mixture evenly over the layered chilies and cheese. Place the dish in the oven and bake for about 45 minutes, or until the top is golden and the center is set.
Step 7: Rest and Serve
- Let the casserole rest for 5–10 minutes before slicing. This helps it set properly and makes serving easier.
Notes
- Always drain the chilies well to avoid excess moisture.
- Use freshly shredded cheese for better melting.
- Don’t overbake; the center should be set but still soft.
- Let it rest before cutting to keep the layers intact.