Description
This Delicious Chile Relleno Casserole blends bold spices, roasted chiles, and juicy meat into a no-fry, oven-baked masterpiece—perfect for every table.
Ingredients
1 lb ground beef or chicken
8 oz roasted green chiles (canned or fresh)
2 cups shredded Monterey Jack cheese
4 large eggs
1 cup milk (or almond milk for keto)
1/2 tsp baking powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp avocado oil
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F and grease baking dish.
2. Cook meat in skillet with spices until browned.
3. Layer chiles, meat, and cheese in dish.
4. Whisk eggs, milk, and baking powder; pour over.
5. Bake for 35–40 minutes until golden and set.
6. Cool for 10 minutes, slice, and serve.
Notes
Use dairy-free cheese and almond milk for keto or paleo.
Store leftovers in fridge up to 4 days.
Reheat at 300°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg
Keywords: Delicious Chile Relleno Casserole, Chile Relleno, casserole, weeknight dinner