Chile Cheese Casserole

Adjust the spiciness of this dish to your liking by using mild or hot chiles. And by all means, use canned green chiles if you don’t have fresh!


  • 1 block cream cheese
  • 1 block monterey jack cheese
  • 1 block cheddar cheese
  • Fresh roasted New Mexican green chiles (amount depends on how many layers you want) or 4 lg. cans whole green chiles (for 8×8 dish), drained and slit open to lay flat.


  1. Slice cream cheese, monterey jack cheese and cheddar cheese in slices (about 1/8-1/4 inch thick). Don’t use shredded cheese, it doesn’t work as well in this recipe. Layer an 8×8 casserole dish with chiles and cheeses. Two ways to do it and it doesn’t really matter how (I’ve done both): layer chiles, then all three cheeses, then another layer of chiles and another layer of the three cheeses. Or, chiles, cream cheese, chile, monterey jack cheese, chile, cheddar cheese, repeat as many layers as you want.
  2. Bake 350 degrees until cheese is melted, about 20 minutes. Remove from oven and let sit a bit to set up. Slice like lasagna and serve.


*This recipe uses canned green chiles which is great, but it’s totally awesome if you use fresh, roasted New Mexican chiles when they’re in season. I think it would be equally awesome with roasted poblano chiles. Use what you like!