Equipment Needed
- 9×13 inch baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Can opener
- Paper towels (for draining chiles)
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and generously greasing that 9×13 inch baking dish. This is my “mise en place” moment. I take my well-drained chiles and gently pat them dry with paper towels—this step is a quiet game-changer. Then, I lay half of them in a single layer on the bottom of the dish. It feels a bit like tucking them in. I sprinkle a hearty layer of both the Monterey Jack and cheddar cheeses over this chile blanket, reserving about a half cup for the very top. The contrast of the bright green against the white and orange cheese is already so promising.
Now, for the magical batter that binds it all together. In my mixing bowl, I whisk the eggs until they’re just combined—no need for a frothy frenzy here. Then, I add the flour, baking powder, salt, and pepper. This is where I learned a timing mistake: add the dry ingredients to the eggs before the milk. If you add the milk first, the flour tends to clump up stubbornly. Whisk it until it’s mostly smooth; a few tiny lumps are perfectly fine. Then, I stream in the evaporated milk while whisking. The mixture will be thin, almost like a crepe batter, and that’s exactly what you want.
The next part is where the casserole truly becomes a relleno. I carefully pour this custardy batter right over the layered chiles and cheese in the baking dish. I pick up the dish and give it a gentle side-to-side rock to help the batter seep into all the nooks and crannies. Then, I artfully arrange the remaining chile halves on top. Here’s a tip I picked up: I lightly press them into the surface so they get a little kiss of the browning later. Finally, I drizzle the entire can of tomato or enchilada sauce evenly over everything and finish with that reserved half-cup of cheese.
Into the oven it goes, right on the middle rack. I set my timer for 35 minutes, but I always start peeking at around 30. What you’re waiting for is absolute perfection: the edges should be deeply golden and pulling away from the dish, the center should be set with just the faintest jiggle (it will firm up as it cools), and the top should be beautifully speckled with bubbly, browned cheese. I let it rest for a solid 10 minutes after pulling it out—this is non-negotiable for clean slices. The wait is torture as the aroma fills the kitchen, but it’s so worth it.(See the next page below to continue…)