Why You’ll Love This Recipe

Hatch Chile Relleno Casserole captures all the rich, cheesy flavor of traditional chile rellenos—without the fuss of frying. Made with layers of roasted Hatch chiles, melty cheese, and a fluffy egg batter, this baked casserole is perfect for breakfast, brunch, or dinner. It’s easy to prepare, naturally gluten-free, and bursting with bold Southwestern flavor in every bite.

ingredients

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

roasted hatch green chiles (peeled and seeded)eggsmilkshredded cheddar or Monterey Jack cheeseall-purpose flour (or gluten-free flour blend)baking powdersaltgarlic powderonion powderoptional: cooked ground beef, chorizo, or diced ham

directions

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

Layer half of the Hatch chiles in the bottom of the dish.

Sprinkle half of the shredded cheese over the chiles.

Add any optional cooked meat if using.

Repeat with the remaining chiles and cheese.

In a separate bowl, whisk together eggs, milk, flour, baking powder, salt, garlic powder, and onion powder until smooth.

Pour the egg mixture evenly over the layered chiles and cheese.

Bake uncovered for 35–40 minutes, or until puffed and golden, and a knife inserted in the center comes out clean.

Let rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe yields about 6–8 servings.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 10 minutesTotal time: 1 hour

Variations

Use pepper jack cheese for a spicier kick.

Add a layer of refried beans or sautéed vegetables for extra depth.

Top with salsa, sour cream, or avocado slices for serving.

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

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat individual portions in the microwave or warm in the oven at 325°F until heated through. This casserole also freezes well for up to 2 months.

FAQs

Do I have to peel the chiles?

Yes, peeling roasted Hatch chiles improves texture and removes bitterness.

Can I use canned Hatch chiles?

Yes, drained canned chiles work well if fresh are unavailable.

Is this spicy?

It depends on the heat level of your Hatch chiles—use mild or hot based on your preference.

Can I make this ahead?

Yes, assemble and refrigerate overnight before baking the next day.

Can I make it low-carb?

Yes, omit the flour for a more eggy, crustless version—texture will be softer.

What’s the texture like?

Fluffy, cheesy, and slightly custardy—like a cross between a frittata and a quiche.

Can I add meat?

Absolutely—ground beef, chorizo, or diced ham are all excellent additions.

Is it gluten-free?

Yes, if you use a gluten-free flour blend or omit the flour entirely.

Do I need to cover it while baking?

No, bake uncovered to allow it to brown and puff up.

Can I use other types of chile?

Yes, Anaheim or poblano peppers are good substitutes if Hatch isn’t available.

Conclusion

Hatch Chile Relleno Casserole is a warm, cheesy, and satisfying dish that brings the bold flavor of New Mexico into a simple, crowd-pleasing bake. Whether you serve it as a hearty breakfast or a flavorful dinner, it’s a no-fry twist on a beloved classic that’s easy to love and even easier to make.