Description
Hatch Chile Relleno Casserole is a layered, baked version of the classic chile relleno dish. Made with roasted Hatch green chiles, cheese, and a fluffy egg batter, this casserole delivers bold Southwestern flavor in an easy-to-make format.
Ingredients
Units
Scale
- 6–8 roasted Hatch green chiles, peeled and seeded
- 2 cups shredded Monterey Jack or cheddar cheese
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk
- 1/4 tsp black pepper
- 1/2 cup diced onion (optional)
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish.
- Layer half of the Hatch chiles on the bottom of the dish. Top with half of the cheese and diced onion if using.
- Repeat the layers with remaining chiles and cheese.
- In a mixing bowl, whisk together the eggs, flour, baking powder, salt, milk, and black pepper until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake for 35–40 minutes, or until the top is golden and the center is set.
- Let cool for 5–10 minutes before slicing. Serve warm.
Notes
- Use mild or hot Hatch chiles depending on spice preference.
- Add cooked ground beef or chorizo for a heartier casserole.
- Leftovers can be refrigerated and reheated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 155mg