5 Ingredient Green Chile Relleno Casserole

Some of you might remember this Relleno Casserole was popular in the late 1970’s and 1980’s when Tex-Mex food was hitting it’s stride.

This baked casserole has the hallmarks of traditional fried rellenos, but soooooo much easier!! It’s got fluffy egg custard, lots of cheese layered with perfectly roasted chilies from your CSA share.

5 Ingredient Green Chile Relleno

• 6 eggs
• 3/4 cup milk, cream or 1/2 and 1/2 or milk alternitive, not sweetened
• 2 tablespoons flour gluten free is fine here
• 1 teaspoon kosher salt
• 1 pound roasted Anaheim or Poblano chiles
• 1 1/2 to 2 cups (8 ounces) shredded cheese, Jack, cheddar, pepper jack pretty much use what you like

• Grease an oven proof 8X8 pan and preheat oven to 350F
• Mix the custard ingredients in a bowl, eggs, milk, flour and salt
• peel and deseed the peppers
• Spread half of the green chiles in an even layer on the bottom of the prepared dish, then top with half of the shredded cheese. Top with the remaining chiles and then the remaining shredded cheese. Pour the custard over the casserole.
• Bake in preheated oven for 40-45 minutes until puffy and golden. It kind of pulls away from the sides when it’s done and collapses like this after a few minutes out of the oven.

This is great for potlucks and leftovers taste almost as good as just made. Add some beans and a salad for a nice filling meal.

Have a great week.