Muffaletta Rellenos Bake

This is a clever fusion casserole that crosses two regional classics, the briny olive-salad heart of a New Orleans muffaletta sandwich layered into a Tex-Mex chiles rellenos bake. Bottom layer is hearty chili beans seasoned with green chiles, diced celery, pimento-stuffed green olives, and roasted red peppers.

That olive-and-pepper combo is the muffaletta DNA, briny, sharp, and just a little spicy. The casserole earns its rellenos side from the canned green chiles and the puffy egg-and-mayo custard topping that bakes up like a soft, savory pancake.

The topping batter is just whisked eggs, mayonnaise, milk, and a touch of flour and baking powder. As it bakes, the flour and baking powder give it lift while the mayo keeps it tender and rich.

A full 10-minute rest after baking is essential, the custard sets up firmly enough to slice into square portions.

Kitchen Tips

• Drain the canned beans and chiles really well, excess liquid will turn the bottom layer soupy
• Use a wire whisk for the egg topping, it’s the easiest way to break up the mayonnaise smoothly
• Don’t skip the resting time, slicing too soon means a runny middle
• The cheese (the directions mention it but the ingredient list doesn’t specify) is best as 1 cup of shredded sharp cheddar or pepper Jack

Variations

• Add a layer of cooked chorizo or seasoned ground beef for a heartier main
• Swap chili beans for plain black beans plus a tablespoon of chili powder
• Top with diced avocado, cilantro, and a dollop of sour cream before serving