Description
A comforting and cheesy Chilies Rellenos Bake that combines eggs, sour cream, and a blend of Monterey Jack and Cheddar cheeses with flavorful green chilies. This easy-to-make casserole is perfect for a hearty breakfast or brunch, served warm with sour cream, salsa, and guacamole.
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup sour cream
- ¼ teaspoon salt
- 2 drops red pepper sauce (such as Tabasco, or to taste)
- 2 cups shredded Monterey Jack cheese (8 oz.)
- 2 cups shredded Cheddar cheese (8 oz.)
- 2 cans chopped green chilies, undrained (4 oz. each)
For Serving
- Sour cream
- Salsa
- Guacamole
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 13×9-inch baking dish with cooking spray to prevent sticking.
- Whisk Mixture: In a large mixing bowl, whisk together the eggs, sour cream, salt, and red pepper sauce until the mixture is smooth and evenly combined.
- Add Cheese and Chilies: Stir in the shredded Monterey Jack cheese, shredded Cheddar cheese, and the undrained chopped green chilies until all ingredients are well incorporated.
- Pour Mixture: Pour the combined mixture into the prepared baking dish, spreading it evenly for uniform cooking.
- Bake: Bake uncovered in the preheated oven for about 45 minutes, or until the top is golden brown and the center is set and firm to the touch.
- Rest: Remove from oven and allow the casserole to rest for 5 to 10 minutes; this helps it set further and makes slicing easier.
- Serve: Cut into portions and serve warm, accompanied by sour cream, salsa, and guacamole to taste.
Notes
- Use freshly shredded cheese for best melting and flavor.
- Adjust red pepper sauce based on your heat preference.
- Letting the bake rest before slicing ensures clean cuts.
- Can be made a day ahead and reheated before serving.
- For a spicier version, consider adding diced jalapeños along with the green chilies.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Tex-Mex
