Stuffed Chile Casserole
A delightful dish that combines roasted green chiles with creamy cheeses and a fluffy egg mixture, layered in a baking dish for easy preparation.
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course main
Cuisine Mexican
Servings 6 servings
Calories 250 kcal
Roasted and peeled green chiles
- 2 cups roasted and peeled green chiles fresh or canned
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup diced tomatoes fresh or canned
- 0.25 cup chopped fresh cilantro optional, for garnish
Prepare the chiles by roasting them until the skin is charred, then steam and peel them.
Make the filling by whisking together eggs, milk, baking powder, cumin, garlic powder, onion powder, salt, and black pepper.
Assemble the casserole by greasing a baking dish, layering chiles, cheeses, egg mixture, and tomatoes.
Bake in a preheated oven at 350°F for 30-35 minutes until set and golden.
Let the casserole cool for 5-10 minutes before serving, garnished with cilantro if desired.
Calories: 250kcalProtein: 15gSodium: 600mg
Keyword casserole, cheese, chile