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Hatch Chile Stuffed Casserole

A delightful and flexible casserole that combines Hatch chiles, eggs, and cheese, perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Dinner, Lunch
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 Hatch chiles Fresh, roasted and peeled
  • 4 Eggs
  • 1 cup Milk
  • 2 cups Shredded cheese Cheddar or Monterey Jack
  • 6 pieces Corn tortillas
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste
  • 1 small Onion Optional, sautéed for extra flavor
  • 2 cloves Garlic Optional, minced for extra flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Roast the Hatch chiles, peel, and remove seeds.
  3. In a bowl, whisk together eggs and milk. Season with salt and pepper.
Assembly
  1. In a greased baking dish, layer tortillas, chiles, and cheese.
  2. Pour the egg mixture over the layers.
Baking
  1. Bake for 30-35 minutes until set and golden.
  2. Let cool slightly before serving.

Notes

Serve the casserole warm with a fresh salad or avocado slices. Top with sour cream or salsa for added flavor. Leftovers should be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.