Hatch Chile Relleno Casserole
Get ready to spice up your table with this Hatch Chile Relleno Casserole. This easy, cheesy baked dish layers canned Hatch green chiles with generous amounts of cheddar and Monterey Jack cheese, topped with a fluffy egg mixture for a Tex-Mex delight.
Love chile rellenos but don’t have the time for all that frying? Try this easy and delicious Chile Relleno Casserole instead!
I found this hatch chile relleno casserole recipe in a local newspaper more than 30 years ago and my family still loves it. It is requested, “please make that chile cheesy thingy” at every family reunion. And if fact, I make two pans and it’s the first dish to empty (may go to three next reunion??).
This post contains affiliate links, which means if you make a purchase, we might receive a small commission at no additional cost to you. Please read our Disclosure Policy.
Some use poblanos in chile rellenos but I never do and never eat them that way. Poblanos are like green bell peppers to me, not enough spicy flavor and never as good as Hatch green chiles. In Hatch they grow green chiles that are all spectrums of heat from milder to very hot. On the Scoville scale, Poblanos are anywhere from 1,500 to 2,500 units. But Hatch Green Chile are 2,000 to 5,000 units. Yep, I do like that spicy! But usually canned whole green chile are milder but have that amazing green chile flavor and are perfect for this relleno dish.
Perfect as a side or meatless main dish, this crowd-pleasing recipe, cherished for over 30 years, comes together in just 15 minutes of prep and delivers bold, spicy flavors that scream New Mexico. Ideal for family gatherings or cozy dinners, it’s a must-try for chile lovers!
Hatch Chile Relleno Casserole Recipe:
- 27 ounce can of Whole Green Chiles
- 1 pound grated cheddar cheese
- 1 pound grated Monterrey Jack cheese
- 4 eggs, separated, whites and yellows
- 2 cups milk
- 2 Tablespoons flour
Equipment Needed:
- Cooking Spray
- Cheese Grater
- 9 x 13 baking dish
- Mixer
- Aluminum Foil, to cover
🥣 Recipe Tips
- Whip Egg Whites Thoroughly: As noted in the recipe, beat the egg whites until stiff peaks form to achieve a light, fluffy texture. This is crucial for the casserole’s consistency when folding them into the yolk-milk-flour mixture.
- Use High-Quality Hatch Chiles: Opt for canned whole Hatch green chiles for their balanced flavor and mild heat, which are ideal for this dish. Ensure they’re seeded and split open evenly to layer smoothly without gaps.
- Rest Before Serving: Let the casserole rest for at least 10 minutes after baking to allow it to set properly. This makes it easier to cut and serve while keeping the layers intact and the flavors melded.
How to make this Baked Chile Rellenos Casserole:
Preheat your oven to 350° F and grate both cheeses if not already grated and set aside. Spray a 9 x 13 baking dish with non stick cooking spray. Seed the hatch green chiles, split them open and lay ½ of them in the bottom of the baking dish.
Add the grated cheddar cheese on top of the green chiles. It may seem like too much but trust me, it’s perfect.
Layer remaining Hatch green chiles on top of the cheddar adjusting so that there are not empty spots.
Top the hatch green chiles with the pound of grated Jack cheese and even it out in the casserole dish.
Separate egg whites from the yolks with an egg separator and set the egg yolks aside.
Beat the egg whites with a mixer in a separate bowl until stiff and then set aside.
Tip-Also one important tip when making this is to be sure and whip the egg whites well, that makes a great consistency when you gently fold in the remaining ingredients
Add the flour and milk to the egg yolks and mix well. Gently fold the whipped egg whites into the egg yolk, flour, milk mixture.
Gently pour the mixture over top of the Hatch chile relleno casserole and spread it out evenly.
Cover your casserole dish with aluminum foil and place in preheated oven. Bake the casserole for one hour, covered, uncover and bake 5-10 minutes longer to brown.
Remove from oven and allow it to rest for at least 10 minutes before serving.
Whip up this Hatch Chile Relleno Casserole for a cheesy, spicy delight that’s sure to become a family favorite, just like it has for over 30 years! With its simple prep and bold Tex-Mex flavors, this dish is perfect for any gathering or cozy night in. Save it to Pinterest, give it a try, and let the vibrant taste of Hatch green chiles and melted cheese steal the show at your next meal!
Other Recipes that use Green Chile:
🥣 Recipe
Ingredients
- 1 27 ounce can whole green chiles or fresh Roasted Green Chile
- 1 pound cheddar cheese grated
- 1 pound Monterrey Jack cheese grated
- 4 eggs separated
- 2 cups milk
- 2 Tablespoon Flour
Instructions
- Preheat your oven to 350° F and grate both cheeses if not already grated and set aside. Spray a 9 x 13 baking dish with non stick cooking spray.
- Seed the hatch green chiles, split them open and lay ½ of them in the bottom of the baking dish.
- Add the grated cheddar cheese on top of the green chiles. It may seem like too much but trust me, it’s perfect.
- Layer remaining Hatch green chiles on top of the cheddar adjusting so that there are not empty spots.
- Top the hatch green chiles with the pound of grated Jack cheese and even it out in the casserole dish.
- Separate egg whites from the yolks with an egg separator and set the egg yolks aside.
- Beat the egg whites with a mixer in a separate bowl until stiff and then set aside.
- Add the flour and milk to the egg yolks and mix well. Gently fold the whipped egg whites into the egg yolk, flour, milk mixture.
- Gently pour the mixture over top of the Hatch chile relleno casserole and spread it out evenly.
- Cover your casserole dish with aluminum foil and place in preheated oven. Bake the casserole for one hour, covered, uncover and bake 5-10 minutes longer to brown.
- Remove from oven and allow it to rest for at least 10 minutes before serving.
Notes
Nutrition
Click HERE to save this Hatch Chile Relleno Casserole recipe to Pinterest
