why make this recipe
Baked Hatch Chile Relleno Casserole is a delicious and hearty meal that brings comfort and flavor to your table. It combines roasted Hatch chiles, creamy eggs, and melty cheese, making it perfect for breakfast, brunch, or even dinner. This recipe is not only easy to make but also allows you to enjoy the unique taste of Hatch chiles, known for their mild spice and smoky flavor.
how to make Baked Hatch Chile Relleno Casserole
Ingredients:
- Hatch chiles
- Eggs
- Milk
- Shredded cheese (like Monterey Jack or cheddar)
- Corn tortillas
- Onion
- Garlic
- Salt
- Pepper
- Cilantro (optional for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Roast the Hatch chiles until charred, peel and deseed them.
- In a skillet, sauté chopped onions and minced garlic until soft.
- Layer half the corn tortillas in a greased baking dish.
- Add a layer of roasted chiles and sautéed onion and garlic.
- Whisk eggs, milk, salt, and pepper together, then pour over the layers in the baking dish.
- Sprinkle shredded cheese on top.
- Add another layer of tortillas, chiles, and cheese.
- Bake for 30-35 minutes until set and golden.
- Garnish with cilantro if desired and serve.
how to serve Baked Hatch Chile Relleno Casserole
This casserole is best served warm right out of the oven. You can cut it into squares and place them on plates. It’s great on its own or served with a dollop of sour cream or salsa on the side. Pair it with a fresh salad or some avocado slices for a complete meal.
how to store Baked Hatch Chile Relleno Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. Just make sure to wrap it well to prevent freezer burn.
tips to make Baked Hatch Chile Relleno Casserole
- Choose the right chiles: Look for fresh, firm Hatch chiles for the best flavor and texture.
- Adjust spice level: If you prefer more heat, leave some seeds in the chiles or add a pinch of cayenne pepper to the egg mixture.
- Make it ahead: You can prepare the casserole a day in advance. Just cover and refrigerate it before baking. Bake it the next day when you’re ready to eat.
variation
You can easily customize this casserole by adding other ingredients. Consider adding cooked ground beef, shredded chicken, or black beans for extra protein. You can also use different types of cheese for varied flavors.
FAQs
-
Can I use other types of chiles?
Yes, you can use other mild chiles if you can’t find Hatch chiles, like Anaheim or poblano peppers. -
Is this casserole vegetarian?
Yes, the Baked Hatch Chile Relleno Casserole is vegetarian. If you want to make it vegan, substitute eggs and milk with plant-based alternatives. -
How do I reheat leftovers?
To reheat, simply place a portion in the microwave for a quick warm-up or reheat in an oven at 350°F (175°C) until heated through.
Baked Hatch Chile Relleno Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Roast the Hatch chiles until charred, then peel and deseed them.
- In a skillet, sauté the chopped onions and minced garlic until soft.
- Layer half the corn tortillas in a greased baking dish.
- Add a layer of roasted chiles and sautéed onion and garlic.
- Whisk together the eggs, milk, salt, and pepper, then pour over the layers in the baking dish.
- Sprinkle shredded cheese on top.
- Add another layer of tortillas, chiles, and cheese.
- Bake for 30-35 minutes until set and golden.
- Garnish with cilantro if desired and serve.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.