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??).
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.
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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
My husband is loving all your awesome recipes
This is so good. I tried it last night and it was so easy!
How crazy is it that I see a picture of a dish that looks yummy on Pinterest and when I click on it…up pops a picture of my long lost bff and her husband. Y'all look amazing and I can't wait until your travels bring you to southwest LA. And can't wait to try your Chile Relleno Casserole. Thank you my friend.
Hello My Friend! Yes, you are definitely on our list of stops. Enjoy the Chile Relleno Casserole (you may have tried it years and years ago, lol)
Oh crap, I just drooled on my shirt! Yum..
Thanks so much for sharing
I am visiting from the Uncommon Designs party! This looks so wonderful!! I lived in New Mexico when I was little. I ate chile rellenos from the time I was about 2 🙂 My mom would roast chiles that we would get from chile farms and make rellenos and enchiladas. Such good memories, thank you so much for posting this. I will pin and give it a try!!
Oh my goodness I was just looking at your other posts and I see you lived in New Mexico 🙂 That's awesome. I grew up in Silver City.
Hope you enjoy it:) Silver City is not that far away. Great food always makes great memories.
Yum! That sounds very tasty.
This looks so good! I know my family would destroy a pan in no time (myself included). Absolutely putting this on the menu.
Oh this sounds really good!
I think you got it right when you said how could you go wrong with cheese and green chillies!!! Precisely, lol. Thanks for sharing
I love spicy!!!
This is so amazing! In fact I better tell my husband I made it up or he'll be stalking your blog for more recipes
This is so good I can't stop thinking about it!
So how about you move up to Iowa and cook for us? 😀 You are amazing. Thanks for sharing
This looks delicious! Thanks so much for sharing this yummy recipe
Oh, this looks so delicious!! I'm addicted to cheese and I love chilies too so this is right up my alley. I'm putting chilies on my grocery list right now.
My fiance would love this!
Thanks
I love this idea! We usually make them one at a time, but this would be so much faster! Plus, we pour lots of enchilada sauce on top!
My hubby would love this! I need to try it soon.
Hi Evelyn,
Your Chile Relleno Casserole will be a really big hit with our family, we just love a great Tex Mex Casserole. Hope you are having a great week and thank you so much for sharing
Yum again. Geez girl … you obviously can cook. although I think I just gained 5 lbs just for looking at the pictures 🙂
Hugs,
Bj
I made this one and it was easy and so good.
Looks delicious. I love chile relleno, but I think I'd like to 10x more as a casserole.
Thanks so much for sharing I love chile rellanos, this casserole is delicious.
I love this chili relleno casserole! This is the recipe that I make all of the time! Thanks
This looks great! My husband loves Chile Rellenos, so I know he would love this casserole!! Thanks for sharing
I love spicy! This is right up my alley! Thanks so much for sharing.
This was AMAZING! Chili rellenos are my favorite and being able to replicate that taste so easily is right up my alley!
Sooo yummy!
That was so good! Now this is the only way we will make Chile Rellenos.
This looks great! I will be making it, but have a couple of questions. The description mentions an easy chile rellano sauce, but I don’t see ingredients or instructions for that, am I just overlooking it? Also, do you use the egg yolks in this, or just the egg whites?
Thank you so much!!
I don’t believe I mentioned chile rellano sauce only Chile Relleno Casserole. There is no sauce, the chiles provide all the chile flavor that you need. Pinky Promise
Thank you so much for the quick reply. I just wanted to make sure I wasn’t missing amything. This us what it said right above the recipe “Hatch Green Chile Relleno Casserole
Green chiles layered between two different kinds of cheese and topped with an easy Chile Relleno sauce.”
So I thought I might have been missing it 🙂 Thank you for sharing, I’m going to get the stuff to make it this weekend for my Mom on Mother’s Day. She recently had a stroke and can’t cook anymore, so I’ve been cooking for her and she used to make something very similar, so I know she will love it. Thank you again.
Oh ok I see what you are talking about now. That is definitely a typo by me, I am correcting it now. Thanks for letting me know. 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. And a very Happy Mother’s Day to your mom.
Hi Evelyn, could you clarify if the egg yolks are used when beating the remaining ingredients or do you discard
The egg yolks are used in the batter with the milk and the flour just prior to beating and adding the egg whites. The egg whites create a fluffy consistency after it is added to the batter last. I do need to update and make this more clear. Thanks for letting me know.
Thank-you, can’t wait to try
Where does the flour ingredient added to this recipe?
Easy Hatch Green Chile Relleno Casserole
The flour goes in Step #5 along with the other ingredients. I will be updating this to make it more clear. Thanks so much for letting us know.
I used to live in Hatch New Mexico. And worked picking the Chiles. Before moving to California I brought 12 sacks of Green Chiles with me. I knew the foreman. Jimmy Lytle, home and I had a relationship. Love those Chiles. So I have to try this recipe. Thank You.
I lived in Las Cruces and do miss the chiles! But our local Market here in Abilene brings in Hatch Green Chiles and actually roasts them in front of the store.
I’m not sure where you get your poblanos but the ones I grow in my garden on sometimes so hot you couldn’t even eat them like that.
We don’t use poblanos we use Hatch Green Chile and they come in different degrees of spiciness. But we do love heat.
it’s the oven now. your recipe did not mention roasting so i didn’t. should have I?
No, canned green chiles are already peeled so you don’t need to roast them.
I just took this out of the oven and had 2 bites….SO yummy! I can’t wait for dinner!
I added chopped cilantro and green onions to the top layer, but otherwise followed the recipe. Thank you for a great recipe:)
Has anyone froze this? Wanted to know how it would reheat. I used all Pepper Jack cheese was so good. Thanks
I have never tried to freeze it but I would like to think it would work well. Love the idea of all pepper jack cheese, one of our faves.