Chili relleno egg casserole - a classic Mexican dish anyone can make at home. It may sound fancy, but all it is just green chilis stuffed with cheese baked in egg batter and sprinkled with more cheese and cilantro. A mouthwatering recipe for vegetarians, cheese, and Mexican food lovers. Make it for a quick midweek dinner or treat your friends to a protein-filled brunch.
Makes 6 servings
In a typical Mexican recipe, you'll find either Anaheim peppers or Poblano peppers. In this recipe, we used the former. However, we used the canned version, conveniently roasted and peeled. You can get canned green chilis at your local supermarket's Mexican section.
Alternatively, you can use fresh green chilis, but you'll need to roast them first, and only then use it in a casserole. Raw chilis in a casserole will take much longer to cook, meaning if you don't pre-roast them, you'll end up with burnt egg batter and crunchy green chilis. This is not how we want out green chili casserole to taste!
Chilis used in relleno casserole aren't spicy, so kids or anyone who can't handle spice will be able to enjoy it.
However, if you want your relleno to have more of a kick, you can substitute Monterey Jack with habanero cheese or pepper jack. Alternatively, add a splash of hot sauce to the egg batter or add fresh chili. (Use this advice with caution and only choose the type you can handle!)