Eighteen eggs sounds like breakfast for a crowd, not something I’d expect to pour over green chiles and two pounds of cheese.
That’s what one home cook uses to turn chile relleno flavors into one large casserole. Instead of stuffing and cooking each chile on its own, she opens whole green chiles flat, layers them with shredded cheese, then pours an egg mixture across the entire pan.
The 18 eggs aren’t sitting on top like baked eggs. They become the mixture that surrounds the chile and cheese layers and helps the casserole bake into squares.
Whole Green Chiles Become the First Layer
Start with about 24 whole green chiles, or roughly 2½ pounds.
The cook also tested the recipe with two 27-ounce cans of store-bought whole green chiles, which comes to a little more than three pounds.
Open each chile and lay it flat in a greased 10-by-14-inch casserole or lasagna pan. Arrange the pieces side by side, filling gaps so the bottom has a layer of chiles.
Two Pounds of Cheese Go Over the Chiles
Cover the first chile layer with shredded cheddar or Monterey Jack.
The full recipe calls for two pounds, or about eight cups, of shredded cheese.
Then repeat the process. Add another layer of opened green chiles followed by another layer of cheese.
At this point, the casserole has the stacked structure, but nothing is holding those layers together yet.
That’s Where the 18 Eggs Come In
Crack 18 eggs into a large mixing bowl.
Add ½ cup flour, 1½ cups milk, and 1½ cups half-and-half. Blend until the mixture is combined. The cook prefers a handheld blender for this step, though a mixer can also be used.
Pour the egg mixture over the layered chiles and cheese.
Instead of scrambling into separate pieces, the eggs spread through the pan and fill the spaces around the other ingredients.
Bake Until the Center Is Firm
Bake the casserole at 350°F for about 50 minutes.
The finished top should be puffed and light golden brown, while the center should feel firm enough to cut.
That’s another reason the large quantity of eggs makes sense. This isn’t a thin coating added to the top. The egg mixture runs through a large 10-by-14-inch pan containing two layers each of whole chiles and cheese.
Cut It Into Squares Instead of Stuffing Individual Chiles
Traditional chile relleno preparation centers on individual chiles, but this recipe changes the format.
The chiles are opened instead of filled. Cheese becomes a full layer instead of a filling tucked inside each pepper. The egg mixture holds the large pan together as it bakes.
Once firm, cut the casserole into squares and serve with sour cream, salsa, or both.
The cook also makes a large batch on purpose. She serves it as a main dish, alongside roast beef, or with Mexican food, and notes that the recipe can be divided between two smaller pans if the full casserole is too much.
Eighteen eggs looked excessive until I saw what they were doing. They’re not an add-on to the chile relleno casserole. They’re what turns those stacked layers of chiles and cheese into something you can cut and serve.
Would you make one large chile relleno casserole, or stick with individually stuffed chiles?
Image credits from treasureinanearthenvessel
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