This chile relleno casserole is whole green chiles stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese and fresh cilantro. An easy vegetarian meal that tastes like your favorite Mexican restaurant but without the frying!
3 7 ounce can whole green chiles ( drained ) 8 ounces Monterey Jack cheese ( cut into 3-4 inch sticks ) 8 eggs 2/3 cup milk 1 cup all purpose flour 1 tsp baking powder 1 cup shredded cheddar cheese 2 tbsp chopped cilantro assorted toppings ( such as pico de gallo, sour cream and avocado )
Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.