Description
Discover a delicious twist on a classic Mexican dish with our Chile Relleno Bake recipe. Learn how to make this cheesy and flavorful dish today!
Ingredients
- cooking spray
- 2 cans (198g) whole green chile peppers, drained
- 8 ounces (227g) beef cheese, shredded
- 8 ounces (227g) Cheddar cheese, shredded
- 2 large eggs
- 1 can (142g) evaporated milk
- 2 tablespoons (30 ml) all-purpose flour
- 120ml milk
- 1 can (227g) tomato sauce
Instructions
- Collect all the ingredients. Set the oven to 350 degrees F (175 degrees C) and let it heat up. Coat an 8×8-inch baking dish with cooking spray.
- Arrange a layer of green chile peppers from one can at the base of the greased dish.
- Distribute half of the shredded beef cheese and Cheddar cheese over the peppers, then add another layer of the remaining green chile peppers.
- In a mixing bowl, combine the eggs, evaporated milk, and flour; if the mixture is too thick, you may add 120ml milk to achieve the desired texture. Pour this mixture over the chile peppers.
- Place the dish in the preheated oven and bake for 25 minutes. Evenly distribute the tomato sauce over the top and continue baking for an additional 15 minutes.
- Switch the oven to broil mode. Scatter the remaining shredded beef cheese and Cheddar cheese over the top. Broil until the cheese has melted, around 2 to 3 minutes. Serve and enjoy your dish!
Notes
- Consider increasing the amount of milk in the egg mixture for a creamier texture.
- Enhance the dish’s flavor by sprinkling spices like cumin or chili powder between the layers of cheese and peppers.
- Thoroughly drain the green chile peppers to prevent excess liquid while baking.
