Hatch Chile Relleno Casserole

Why You’ll Love This Recipe

Hatch Chile Relleno Casserole is a comforting and flavorful twist on the classic chile relleno. Made with roasted Hatch chiles, layers of cheese, and a fluffy egg batter, this dish brings the smoky heat of New Mexico’s famous peppers into an easy, baked casserole. It’s perfect for breakfast, brunch, or dinner and ideal for feeding a crowd without the fuss of stuffing and frying individual chiles.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted Hatch green chileseggswhole milkall-purpose flourbaking powdersaltpeppercheddar cheeseMonterey Jack cheeseoniongarlicolive oil

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened. Set aside.

Layer half of the roasted Hatch chiles in the prepared baking dish.

Sprinkle half of the sautéed onion and garlic over the chiles, followed by half of each cheese.

Repeat the layers with the remaining chiles, onions, and cheeses.

In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.

Pour the egg mixture evenly over the layered ingredients in the baking dish.

Bake for 35-40 minutes, or until the top is golden and the casserole is set in the center.

Let it rest for 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 20 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 1 hour 5-10 minutes

Variations

Substitute pepper jack cheese for extra heat.

Add cooked ground beef or chorizo between the layers for a heartier dish.

Use canned whole green chiles if fresh Hatch chiles are unavailable.

Top with a sprinkle of cilantro and diced tomatoes for freshness.

Make it dairy-free by using plant-based cheese and milk alternatives.

storage/reheating

Store leftover casserole in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions for 1-2 minutes until heated through.Casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What are Hatch chiles?

Hatch chiles are a type of green chile grown in the Hatch Valley of New Mexico, known for their unique flavor and varying heat levels.

Can I use canned chiles?

Yes, canned whole green chiles can be used if fresh Hatch chiles are not available.

Is this casserole spicy?

The heat depends on the type of Hatch chiles used. You can choose mild or hot chiles based on your preference.

Can I make it ahead of time?

Yes, assemble the casserole the night before and bake it fresh the next day.

Can I freeze this casserole?

Absolutely. Bake, cool, and freeze it in an airtight container. Reheat before serving.

What can I serve with this casserole?

It pairs well with rice, beans, a side salad, or warm tortillas.

Do I need to peel the Hatch chiles?

Yes, if using fresh roasted Hatch chiles, peeling them enhances texture and flavor.

Can I make it gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

Can I use egg substitute?

Yes, a liquid egg substitute can be used if desired.

Can I add tomatoes or corn?

Certainly, both can be added for extra flavor and texture.

Conclusion

Hatch Chile Relleno Casserole brings all the bold, roasted chile flavor of traditional rellenos into a no-fuss, crowd-pleasing bake. With layers of gooey cheese, mild heat, and savory egg custard, it’s an ideal dish for any meal of the day. Customize it to your taste and enjoy the heart of New Mexico in every bite.

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