This Hatch Green Chile Relleno Casserole is full of Hatch Valley flavor and it’s one of the reasons we grow Hatch chiles here in Colorado. This is an authentic recipe everyone will love.
Hatch Chiles are smoky, savory, bright, and fresh. But what about the spice?
I would describe the heat in my Hatch recipe as more as complex smoky pepper flavor rather than being ‘hot’. It’s vibrant but not spicy. The heat level has everything to do with our selection of Hatch chile seeds.
Are Hatch Peppers Hot?
There are varying Scoville levels with Hatch. We source our certified Hatch seeds from Sandia Seed Company. Scoville ranges from the low 1,000 for the Green Mild Hatch to a fiery Hatch Rattlesnake of 20,000.
Hatch Green Mild
Hatch NM 6-4
No, you don’t have to but the flavor won’t be exactly the same. It will still be good, though!
Look for fresh Hatch but if you can’t find any you can use pre-packaged.
Look for roasted, skinned, and seeded Hatch chilis in the freezer section of you grocery store. We have 2 varieties where I live.
Look for Hatch chilis in the canned foods aisle, typically next to the refried beans and enchilada sauce. Look for either ‘hot’ or ‘mild’.
Find Hatch chilis at local farmers markets either fresh or being roasted in the tumbler. Be sure to ask the grower how hot they are.
Estimating how many peppers you need.
Generally about 12 – 13 LARGE Hatch peppers = 1 lb of roasted pepper. Once you remove the skin, stem, and de-seed the pepper the yield will be just shy of 2 cups of pepper flesh (either whole or roughly chopped).
This recipe uses 3+ cups of prepared Hatch Chile that’s been roasted, de-stemmed, skinned, and seeded. Then roughly chopped. About 20 peppers. But just go by the size of your pan and the size of the chiles you have.
Hatch Green Chile Relleno Casserole
- 3+ cups prepared Hatch Chiles, roughly chopped see notes
- 6 eggs
- 2 cups milk
- 3 tbsp flour
- 1 tsp oregano see notes
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups monterrey jack & cheddar mixture grated
- cilantro and chopped green onion for garnish (optional)
If Using Fresh Hatch Chiles
- Blister & lightly char the skins by either grilling, broiling or roasting. Steam the warm pepper in a bag or a bowl with a lid for 20 minutes until cool to touch. Remove the skin, take off the stem, and remove the seeeds. Try to leave as whole as possible to layer in the casserole.
- In a large bowl add the milk and eggs, flour, salt, pepper, and oregano. Whisk thoroughly.
- Grate the cheese. I find a combo mix of Sharp Cheddar and Monterrey Jack or Muenster gives the best flavor and melting properties.
- Spray a 9×13 inch casserole dish with non-stick spray (use use seasoned cast iron).
- Add a layer of chilisThen sprinkle on some cheeseRepeat chilis again, then cheese.
- Pour egg mixture over the top.Sprinke with the final amount of cheese
- Let stand 10 minutes or for layers to settle and combine.
- Bake in a 350f preheated oven for 30 – 40 minutes or until eggs have set up and cheese is golden brown on top. Tent with foil if needed to prevent over-browning.
- Serve with sour cream, and salsa verde if you have it.Optional garnish: chopped green onion, fresh chopped tomatoes, and cilantro.
Hatch Green Chile Seed Source
Sandia Seed Company is where we source certified Hatch seeds and also a variety of other pepper seeds! You can trust their seeds and they have great customer service.