Chile Relleno Casserole¶

• 2 cups half and half
• 4 eggs
• 0.67 cups (80 g) all-purpose flour
• 6 whole green chiles
• 6 4-oz cans diced green chiles (alternative)
• 1 lb grated cheddar or jack cheese
• 1 8-oz can tomato sauce

• 2 cups half and half
• 6 eggs
• 0.67 cups (80 g) all-purpose flour
• 0.38 tsp kosher salt (for salting eggs in advance)
• 6 whole green chiles (split and seeded) or 6 4-oz cans diced green chiles
• 1 lb grated cheddar or jack cheese (divided)
• Chunky salsa (for serving/garnish)

Step 1¶

Preheat oven to 350°F.

Step 2¶

Beat half and half with eggs and all-purpose flour until smooth.

Step 3¶

If using whole green chiles, split open and rinse seeds; drain on paper towel. Use diced green chiles (alternative) as an alternative.

Step 4¶

Make alternate layers of egg mixture, chiles, and grated cheddar or jack cheese in a 9 x 13 casserole dish.

Step 5¶

Pour tomato sauce over top and sprinkle with ½ cup of cheese.

Step 6¶

Bake uncovered 1.25 hours. Cover with foil if cheese begins to burn.

Step 1¶

Preheat oven to 350°F.

Step 2¶

Crack 6 eggs into a bowl, add ⅜ tsp kosher salt, and beat. Let the salted eggs rest for at least 15 minutes (J. Kenji López-Alt's method to tenderize the proteins and retain moisture). Whisk in 2 cups half and half and ⅔ cup (80 g) all-purpose flour until smooth.

Step 3¶

If using whole green chiles, split open, rinse seeds, and drain on paper towels.

Step 4¶

In a 9 x 13 casserole dish, assemble the layers: 1. A layer of green chiles on the bottom. 2. Half of the grated cheddar or jack cheese (about 8 oz). 3. The remaining green chiles. 4. The remaining cheese (leaving half of the total cheese, 8 oz, reserved for the top).

Step 5¶

Pour the beaten egg mixture evenly over the assembled layers of chiles and cheese. Sprinkle the reserved cheese on top of the casserole.

Step 6¶

Bake uncovered at 350°F, checking for doneness after 45 minutes. Cover with foil if the cheese begins to brown too quickly.

Step 7¶

Serve warm garnished with chunky salsa.