Creamy Chile Relleno Casserole

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
2. Arrange half of the green chiles evenly across the bottom of the prepared dish.
3. Sprinkle half of the shredded Monterey Jack and cheddar cheese over the chiles.
4. Add the remaining green chiles, then top with the rest of the cheese.
5. In a mixing bowl, whisk together the eggs, milk, heavy cream, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth and well combined.
6. Pour the egg mixture evenly over the layered chiles and cheese.
7. Bake uncovered for 40 to 45 minutes, or until the casserole is puffed, lightly golden, and set in the center.
8. Allow the casserole to rest for 5 to 10 minutes before slicing and serving.

Variations

• Add cooked ground beef, shredded chicken, or chorizo between the chile layers for extra protein.
• Use roasted fresh poblano chiles instead of canned green chiles for a deeper, smokier flavor.
• Swap the cheddar for queso Oaxaca or mozzarella for a milder, stretchier cheese profile.
• Stir a small can of diced green chiles or jalapeños into the egg mixture for additional heat.

Tips

• Drain the green chiles thoroughly to prevent excess moisture in the casserole.
• For clean slices, allow the casserole to cool slightly before cutting.
• This dish can be assembled up to a day in advance and baked just before serving.
• Serve with salsa, sour cream, or hot sauce to enhance the flavor and add brightness.