Description

A flavorful and cheesy Hatch Chile Relleno Casserole that captures the essence of traditional chile rellenos without the hassle of frying. Perfect for a comforting meal with a southwestern kick.

Ingredients

6-8 roasted Hatch chiles, peeled and seeded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cumin
Cooking spray or butter (for greasing dish)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Layer half of the roasted Hatch chiles in the bottom of the dish.
Sprinkle with half of the Monterey Jack and cheddar cheeses.
Add the remaining chiles in a second layer and top with the rest of the cheese.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin until smooth.
Pour the egg mixture evenly over the chile and cheese layers.
Bake for 35-40 minutes, or until golden brown and a knife inserted in the center comes out clean.
Let rest for 5-10 minutes before slicing and serving.

Notes

Use canned green chiles if fresh Hatch chiles are unavailable.
Add cooked ground beef or shredded chicken for a heartier dish.
Serve with salsa, sour cream, or avocado slices.