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+ servings
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 6 votes
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, 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)

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!