This Hatch Chile Relleno Recipe makes Baked Chile Rellenos with two different kinds of cheeses. We use canned chiles which makes it one Easy Green Chili Relleno Casserole to make for the perfect side dish or a meatless main dish.
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I found this Green Chile Relleno Casserole Recipes 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??).
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
This 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.
Other Hatch Green Chile Recipes:
Click HERE to save this Hatch Chile Relleno recipe to Pinterest
Hatch Green Chile Relleno Casserole
Green chiles layered between two different kinds of cheese and topped with an easy Chile Relleno casserole.
Servings: 6
Calories: 687kcal
Ingredients
- 1 27 oz can whole green chiles or fresh Roasted Green Chile
- 1 lb cheddar cheese grated
- 1 lb Monterrey Jack cheese grated
- 4 eggs separated
- 2 cups milk
- 2 Tbsp Flour
Instructions
- Seed chiles and lay 1/2 in the bottom of buttered 9 X 11-inch baking dish, sprinkle grated cheddar cheese on top of chilies
- Layer remaining chilies and sprinkle grated Jack cheese on top
- Separate egg whites with an egg separator then beat remaining ingredients except for the egg whites together.
- Beat egg whites in a separate bowl or use this handy whip cream maker and beat until stiff then gently fold into wet ingredients.
- Gently pour over top of Chile Relleno Casserole
- Bake at 350 degrees for 1 hour, covered, uncover and bake 5-10 minutes longer to brown. Let rest 10 minutes
Nutrition
Calories: 687kcal | Carbohydrates: 8g | Protein: 44g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 264mg | Sodium: 952mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1629IU | Calcium: 1217mg | Iron: 2mg
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
Sarah
Wednesday 2nd of January 2013
That was so good! Now this is the only way we will make Chile Rellenos.
Jessica
Tuesday 1st of January 2013
Sooo yummy!
Kelly
Saturday 17th of November 2012
This was AMAZING! Chili rellenos are my favorite and being able to replicate that taste so easily is right up my alley!