This Chili Relleno Casserole is a vintage baked dish that brings together the bold flavors of green chilies, melty cheese, and savory seasonings layered between slices of sourdough French bread. Inspired by the classic Mexican chili relleno, this casserole version eliminates the need for frying, making it a simpler yet equally satisfying comfort food. Its hearty texture and mild spiciness make it a family favorite for breakfast, brunch, or dinner. Often served as a potluck staple, this casserole is loved for its creamy, cheesy middle and golden top.
Ingredients
- 4-6 slices sourdough French bread
- 2-3 tbsp butter (softened)
- 2 cups cheddar cheese (shredded )
- 2 cups Monterey Jack cheese (shredded )
- 7 oz green chilies (chopped)
- 6 eggs
- 2 cups milk
- ¼ tsp garlic powder
- 2 tsp salt
- ½ tsp pepper
- 2 tsp paprika
- 2 tsp dry mustard
Instructions
Step 1: Prepare the Bread
- Cut French bread into ½-inch slices. Butter one side of each slice.
Step 2: Layer the Casserole
- Arrange buttered slices (butter side down) in a greased 11×7 or 9×12 inch baking dish. Sprinkle half of the cheddar and Monterey Jack cheese over the bread. Top with half of the chopped green chilies.
Step 3: Repeat Layers
- Add a second layer of bread, then top again with remaining cheese and chilies.
Step 4: Mix the Egg Mixture
- In a large bowl, beat eggs until well blended. Add milk, garlic powder, salt, pepper, paprika, and dry mustard. Mix well.
Step 5: Combine and Soak
- Pour egg mixture evenly over the layered bread, cheese, and chilies. Let sit for a few minutes to absorb.
Step 6: Bake the Casserole
- Bake at 350°F for 45–50 minutes or until the top is lightly browned and center is set.
Step 7: Rest Before Serving
- Let casserole stand for 10 minutes before cutting into squares.
Tips
- Add cooked chorizo or breakfast sausage between cheese layers for a heartier version.
- Use pepper jack cheese instead of Monterey Jack for extra heat.
- Replace sourdough with brioche or French bread for a softer texture.
- Add sautéed onions or jalapeños for deeper flavor.
- Mix in roasted red peppers for color contrast.
- Substitute evaporated milk for regular milk for a richer custard.
- Use canned whole green chiles sliced lengthwise for a more traditional “relleno” feel.
- Assemble the casserole the night before and refrigerate, perfect for brunch.
- Serve with salsa, sour cream, or guacamole on the side.
Nutrition
Calories: 336kcalCarbohydrates: 21gProtein: 19gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 148mgSodium: 767mgPotassium: 204mgFiber: 1gSugar: 6gVitamin A: 820IUVitamin C: 2mgCalcium: 426mgIron: 2mg
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