Description
A delicious and easy-to-make Chile Relleno Casserole that the whole family will love.
Ingredients
Scale
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 can (4 ounces) diced green chilies, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 6 large eggs
- 1 cup milk
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chopped fresh cilantro (for garnish)
- Sour cream (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the shredded Monterey Jack cheese, shredded cheddar cheese, diced green chilies, black beans, and corn. Mix well and spread evenly in the prepared baking dish.
- In another bowl, whisk together the eggs, milk, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Pour the egg mixture over the cheese and vegetable mixture in the baking dish.
- Use a fork to gently stir the mixture to ensure the egg is evenly distributed.
- Bake in the preheated oven for 35-40 minutes, or until the casserole is set and lightly golden on top.
- Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with chopped cilantro and serve with sour cream if desired.
Notes
- For a spicier version, add diced jalapeños or use pepper jack cheese instead of Monterey Jack.
- You can substitute the black beans with cooked ground beef or turkey for added protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg