Hatch chile relleno casserole with two different cheese and plenty of Hatch Green Chile. This Baked Chile Rellenos recipe is super easy. We use canned chiles which makes it easy for the perfect side dish or a meatless main dish.
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??).
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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.
Hatch Chile Relleno Casserole Recipe:
Ingredients:
- 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
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.
This Hatch green chile relleno casserole is so simple and it has an awesome flavor. But of course, how can you go wrong with loads of cheese and yummy hatch green chiles for these rellenos.
Other Recipes that use Green Chile:
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Hatch Chile Relleno Casserole
Hatch chile relleno casserole with two different cheese and plenty of Hatch Green Chile. This Baked Chile Rellenos recipe is super easy. We use canned chiles which makes it easy for the perfect side dish or a meatless main dish.
Servings: 6
Calories: 690kcal
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
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
Nutrition
Calories: 690kcal | Carbohydrates: 8g | Protein: 43g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 1021mg | Potassium: 285mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1629IU | Vitamin C: 1mg | Calcium: 1215mg | Iron: 1mg
Debbie
Sunday 30th of July 2023
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.
Evelyn
Monday 31st of July 2023
We don't use poblanos we use Hatch Green Chile and they come in different degrees of spiciness. But we do love heat.
Mary Earhart
Wednesday 5th of July 2023
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.
Evelyn
Thursday 6th of July 2023
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.
Marilee McLaughlin
Wednesday 8th of September 2021
Where does the flour ingredient added to this recipe?
Easy Hatch Green Chile Relleno Casserole
Evelyn
Monday 13th of September 2021
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.
Kathy
Saturday 13th of June 2020
Hi Evelyn, could you clarify if the egg yolks are used when beating the remaining ingredients or do you discard
Evelyn
Saturday 13th of June 2020
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.
Cynthia
Thursday 7th of May 2020
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!!
Evelyn
Thursday 7th of May 2020
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