Description
A flavorful and cheesy Hatch Chile Relleno Casserole made with roasted Hatch chiles, eggs, and cheese, offering a comforting twist on the traditional chile relleno dish without deep frying.
Ingredients
Units
Scale
- 6–8 roasted Hatch chiles, peeled and deseeded
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 5 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cumin (optional)
- Non-stick cooking spray or oil for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch or similar-sized baking dish.
- Layer half of the roasted Hatch chiles at the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
- Repeat with the remaining chiles and cheese to create a second layer.
- In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin until smooth.
- Pour the egg mixture evenly over the layered chiles and cheese.
- Bake uncovered for 35-40 minutes or until the casserole is set and golden on top.
- Let cool for 5-10 minutes before slicing and serving.
Notes
- Use mild or hot Hatch chiles depending on your spice preference.
- You can substitute other cheeses like pepper jack for extra heat.
- This dish can be prepped a day ahead and baked before serving.
- Top with sour cream or salsa for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 165mg