Casserole Baked Chiles Rellenos

Every morning, Monday through Friday, I get up with Dusty and make him breakfast before he heads off to work for the day. I've been trying to get creative with my breakfast dishes and not get stuck in the rut of making the same old over-medium eggs with toast everyday. I was browsing through my recipe index for some inspiration and found my recipe for Chiles Rellenos.

It's funny how you make something so long ago and forget how good it is. This is definitely the case with this casserole baked version of chiles rellenos. As much as I absolutely love chiles rellenos, I'm surprised I haven't made the tradition version yet with the poblano pepper stuffed with cheese and dipped in the egg batter. I'll just have to add it to my to-do list! 

When I made the chiles rellenos this morning I upgraded them a bit from when I first made them in my original blog post a couple years ago. Instead of serving them as is, I placed it on top of some buttered toast and added a dollop of sour cream and salsa. This made the chiles rellenos SO MUCH BETTER! It took the already delicious casserole baked chiles rellenos to a whole other level. 

You gotta make this for breakfast! You just gotta! 

For the in-depth, step-by-step tutorial of how to make the casserole baked chiles rellenos, you can visit my original blog post by clicking on the link HERE. Just remember you gotta serve it on a slice of buttered toast with salsa and sour cream to make it awe-some!

Casserole Baked Chiles Rellenos

{4 Servings}

-5 Whole Roasted Green Chiles

-1 cup Cheddar or Monterey Jack Cheese

-3 Eggs

-1 cup Milk

-1/4 tsp Smoked Paprika

-1/8 tsp Cayenne Pepper

-1/4 tsp Kosher Salt 

-1/8 tsp Pepper 

-Toast, Sour Cream, Salsa and Cilantro (for serving)

Preheat the oven to 375 degrees (F) and grease a 8x8 baking dish. 

Lay your whole roasted green chile peppers on a cutting board and slice them in half. Pat them dry with a paper towel. Lay a layer of 5 chile halves and sprinkle 1/2 cup of cheese. Repeat with another layer of chiles and cheese. 

In a bowl, mix together the eggs, milk, smoked paprika, cayenne pepper, salt and pepper. Pour them over the chiles in the baking dish. Place the baking dish into a rimmed baking sheet and fill it with 1/2 inch of water in the oven. Bake for 35 to 40 minutes until the chiles rellenos are completely set. Cut into 4 servings and serve on top of buttered toast and finish with sour cream, salsa and fresh cilantro. Enjoy!

Inspired by: The Pioneer Woman