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Baked Hatch Chile Relleno Casserole

A flavorful and hearty casserole featuring roasted Hatch chiles, creamy eggs, and melty cheese, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Hatch chiles Fresh, firm for best flavor
  • 6 large Eggs
  • 1 cup Milk Can substitute with plant-based milk for vegan option
  • 2 cups Shredded cheese Monterey Jack or cheddar recommended
  • 6 pieces Corn tortillas
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Cilantro Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roast the Hatch chiles until charred, then peel and deseed them.
  3. In a skillet, sauté the chopped onions and minced garlic until soft.
  4. Layer half the corn tortillas in a greased baking dish.
  5. Add a layer of roasted chiles and sautéed onion and garlic.
  6. Whisk together the eggs, milk, salt, and pepper, then pour over the layers in the baking dish.
  7. Sprinkle shredded cheese on top.
  8. Add another layer of tortillas, chiles, and cheese.
Baking
  1. Bake for 30-35 minutes until set and golden.
  2. Garnish with cilantro if desired and serve.

Notes

For best results, choose fresh, firm Hatch chiles. You can make this casserole a day in advance and bake it when you're ready to serve.