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Home » Breakfast & Brunch

Hatch Green Chile Relleno Casserole Recipe

August 23, 2020

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. Roasted Hatch Chiles can also be found in the grocery store in the canned and frozen food aisle. Read below for more information on chiles and where to find them.

Hatch Green Chile Casserole in a cast iron pan

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.

Tap through this Green Chile Relleno Web Story to see just how easy it is!

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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.

WHAT KIND OF HATCH PEPPERS CAN YOU USE FOR CHILE RELLENO CASSEROLE?

Hatch Green Mild
Green Medium
Red Medium
Big Jim
Joe Parker
Hatch NM 6-4

DO YOU HAVE TO USE HATCH CHILIS TO MAKE CHILI RELLENO CASSEROLE?

No, not at all! You can swap in any pepper variety that's available. Just know what the heat level is and look for fresh peppers with thick 'flesh' which makes them easier to roast.
Or, you could buy them ready to use - no roasting necessary. Check the freezer section and also in the canned foods aisle, typically next to the Chipotle and Jalapeno peppers. Hatch usually comes in 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 Hatch Green Chile Corn Chowder 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.

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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.
4.75 from 36 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast, Main Course, Side Dish
Cuisine Mexican
Servings 8
Calories 232 kcal

Ingredients
  

  • 3+ cups prepared Hatch Chiles see notes
  • 6 eggs
  • 2 cups milk
  • 3 tablespoon flour
  • 1 teaspoon oregano see notes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups monterrey jack & cheddar mixture grated
  • cilantro and chopped green onion for garnish (optional)

Instructions
 

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.

Assemble

  • Spray a 9x13 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.

Notes

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 9x13" casserole dish & serving 8 people: you'll want about 3 cups of prepared Hatch chiles.

Nutrition

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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Reader Interactions

Comments

  1. Gloria

    December 23, 2021 at 7:02 pm

    5 stars
    Just made this very delicious fast and easy made mine with fresh roasted Anaheim chiles and red salsa on top and typed with sour cream upon serving it was a hit thank you

    Reply
  2. Anne

    September 21, 2021 at 8:32 am

    5 stars
    Great recipe. I had never heard of Hatch Chiles until I picked up a package of fresh chilies at the grocery store. I halved the recipe and the casserole was delicious. Thank you.

    Reply
    • Sara Kennedy

      September 24, 2021 at 12:46 pm

      We love Hatch chiles! So glad you like them, too, Anne. I appreciate the comment!

    • Robert helgesen

      January 22, 2022 at 7:09 am

      Welcome to the wonderful world of Harch ( where it is grown in New Mexico) chili. You can also buy the many varieties of chili green or red, mild, medeum, or hot from the "The Young Guns" website. They also have great recipes. Warning this stuff is aaddicting!

  3. Bryan

    September 02, 2021 at 9:44 am

    5 stars
    Excellent recipe. I made a few changes by not layering as many chilies and cheese and I also added chopped up green chilies to the egg mixture.

    Reply
    • Sara Kennedy

      September 24, 2021 at 12:47 pm

      So glad it worked out for you Bryan! Great adaptions. Thanks for the comment!

  4. Jeanne

    August 17, 2021 at 2:33 pm

    5 stars
    In the ingredients it says to "roughly chop the chilies" but in the instructions to "leave as whole as possible".
    I've done both at different times, whole for family but chopped if using as an appetizer. Still you may want to edit for one or the other. Love this recipe.

    Reply
  5. Regina

    August 13, 2021 at 11:57 am

    5 stars
    I love Hatch green chilis. There's nothing like the aroma while roasting them! This is a great recipe for those who are reducing carbs in their diet. It's tasty and loaded with protein (but also fat). Serve with a salad or fruit to balance the richness of this flavorful dish.

    Reply
  6. Anonymous

    September 03, 2020 at 12:21 pm

    5 stars

    Reply
  7. Anonymous

    August 29, 2020 at 8:23 am

    5 stars

    Reply
  8. Anonymous

    August 25, 2020 at 1:25 pm

    5 stars

    Reply
    • Rebecca

      August 18, 2021 at 6:08 pm

      5 stars
      Delicious! We roasted some fresh green chiles and used up various cheese we had, using mostly cheddar, some Swiss, and some preshredded mex-blend we had in the fridge, we also threw in some corn tortillas to line to bottom of the casserole. It took ~40 min @ 350 convection to bake … let it rest for ~10 min … the result was delicious! The family said that we should make it again!

    • Sara Kennedy

      September 24, 2021 at 12:49 pm

      So glad you liked it Rebecca! What great adaptions. We made this last week and added some chorizo to it. I appreciate the comment and have a great weekend!

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