Chile rellenos are a classic Mexican dish of tremendous flavor; happily, they also happen to be entirely vegetarian in composition. Unfortunately, traditional chile rellenos can be rather time-consuming to prepare. Instead, try this equally scrumptious recipe for a casserole-style Layered Chile Rellenos.
Chile rellenos are typically made with roasted poblano chiles. Although many people may be turned off by this dish initially due to the misapprehension that it is extremely spicy, poblano chiles are actually very mild. In fact, poblano chiles are rated closer to bell peppers than the hot variety. They are relatively large with thick skin, and thus these chiles can be roasted and stuffed; literally, chile rellenos translates to “stuffed pepper.”
Compared to the time-consuming process of roasting, peeling, stuffing and frying peppers, this Layered Chile Rellenos recipe takes advantage of modern cooking techniques. In other words, use canned roasted chiles! Chile rellenos are traditionally stuffed with cheese, coated in egg batter and fried, but this much faster version includes layers of whole chiles, cheese and a seasoned egg mixture baked to rich, warm perfection. Finally, while some recipes have been updated with raisins, nuts or meat, this Layered Chile Rellenos dish is served on a bed of salsa and topped with sliced olives and avocado for tasty garnishes.
Be it for breakfast, brunch or lunch, this Layered Chile Rellenos recipe makes a hearty and satisfying meal!
- 2 (10-oz) cans whole green chiles, drained
- 1/2 cup cheddar cheese, grated
- 1/2 cup Monterey jack cheese, grated
- 2 eggs
- 2/3 cup half and half
- 1 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 (4-oz) can sliced olives
- 2 avocados, sliced
- 2 cups salsa of preference
Preheat oven to 350 degrees. Coat the bottom and sides of an 8×8 baking dish with cooking spray. In a bowl, whisk together the eggs, half and half, salt, garlic powder, cayenne pepper, and onion powder.
Next, layer the bottom of the dish with one can of whole green chiles; if desired, slice each one open for a thicker layer of chiles. Evenly distribute half the cheese across the chile layer, followed by the second can of chiles.
Pour the egg mixture over the chile concoction. Top with the remaining cheese. Bake for thirty minutes.
Once cool, slice dish into individual portions and remove with spatula. To serve, plate over salsa and top with olives and avocado.