Hatch Green Chile Relleno Casserole: Make This Easy Authentic Recipe

Hatch Green Chile Relleno Casserole: Make This Easy Authentic Recipe

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 Green Chile Casserole in a cast iron pan
Find Hatch chiles, fresh or frozen, or canned. We grow certified Hatch with seeds from Sandia Seed.
Egg mixture: Milk • Eggs • Oregano • Salt • Pepper • Flour. Minimal ingred to let the Hatch shine.
Greased 9×13 or seasoned cast iron. Layer in Hatch chiles. We use Hatch Mild, Big Jim, Joe Parker.
Sprinkle with Monterrey Jack & Cheddar. Pour over 1/2 of egg mixture.
Another layer Hatch chile & egg mix. Scoville for my Relleno casserole is mild to med. 3500 or so.
Top with cheese. Leave spaces to see the chile. The red is Hatch Medium Red variety. So pretty.
Bake 350f for 30-40 min or until bubbly and cheese is golden brown.
Allow to cool slightly. This is supposed to serve 8 but everyone has 2nds so I make 2 at a time.
For more Hatch recipes & garden to table dishes visit me at A Food Lover’s Life. Enjoy!!
Check out my other content @afoodloverslife on Jumprope.

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
Green Medium
Red Medium
Big Jim
Joe Parker
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. 

If you like garden to table recipes you might also like Garden Roasted Carrots and Garlic Scape Pesto.

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 Casserole in a cast iron pan and a serving on the side on a plate

Hatch Green Chile Relleno Casserole

An authentic smoky and savory Hatch Green Chile egg casserole with incredible New Mexican flavor from the Hatch Valley. 
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast, Main Course, Side Dish
Cuisine Mexican
Servings 8
Calories 232 kcal


  • 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.

Egg Mixture

  • 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 chilis
    Then sprinkle on some cheese
    Repeat 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.


You can easily swap canned or frozen Hatch chiles for fresh ones. 
I’ve found with fresh chiles the volume and weight can vary.  But generally:  
12 -13 whole large hatch chiles  = 1 lb of cooked, roasted chile.  
After it’s peeled, de-stemmed, and de-seeded, you’ll have about 2 cups of finished prepared chile.  
For this recipe I used 3+ cups chile strips. It might vary for you, depending on the size of your pan and the size of your chiles. 
For this recipe using a 9×13″ casserole dish & serving 8 people: you’ll want about 3 cups of prepared Hatch chiles.


Calories: 232kcalCarbohydrates: 12gProtein: 13gFat: 15gSaturated Fat: 8gCholesterol: 159mgSodium: 823mgPotassium: 154mgFiber: 3gSugar: 6gVitamin A: 560IUVitamin C: 10mgCalcium: 295mgIron: 1mg
Tried this recipe?Let us know how it was!

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. 

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