Why Make This Recipe
Baked Hatch Chile Relleno Casserole is a delicious and comforting dish. It’s perfect for those who love the smoky flavor of Hatch chiles. This dish is easy to make and can feed a crowd, making it great for family gatherings or potlucks. Plus, it’s packed with flavors and nutrients, thanks to its fresh ingredients.
How to Make Baked Hatch Chile Relleno Casserole
Ingredients:
- Hatch chiles
- Eggs
- Cheese (cheddar or Monterey Jack)
- Milk
- Flour
- Onion
- Garlic
- Salt
- Pepper
- Olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- Roast the Hatch chiles until the skin is blistered, then peel and chop them.
- In a skillet, sauté the chopped onion and garlic in olive oil until they are soft.
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper.
- Grease a baking dish and layer the chopped chiles and the sautéed onion mixture.
- Pour the egg mixture over the top and sprinkle with cheese.
- Bake for 30-35 minutes, or until set and golden.
- Serve warm.
How to Serve Baked Hatch Chile Relleno Casserole
Baked Hatch Chile Relleno Casserole tastes great on its own but can be served with toppings like sour cream, salsa, or avocado for added flavor. This dish also pairs nicely with a side salad or some rice for a complete meal.
How to Store Baked Hatch Chile Relleno Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can reheat it in the oven or microwave before serving.
Tips to Make Baked Hatch Chile Relleno Casserole
- Make sure to roast the chiles well for the best flavor.
- You can use a mix of cheeses for a richer taste.
- If you want it extra spicy, add some chopped jalapeños or hot sauce to the egg mixture.
Variation
For a vegetarian version, you can add other vegetables like bell peppers or spinach. For a meaty twist, consider adding cooked ground beef or turkey mixed with the onions.
FAQs
Q: Can I use other types of chiles?
A: Yes, if you can’t find Hatch chiles, you can use poblano or Anaheim chiles as substitutes.
Q: Is this casserole good for breakfast?
A: Absolutely! Baked Hatch Chile Relleno Casserole is a great breakfast option, packed with protein and flavor.
Q: Can I freeze leftovers?
A: Yes, you can freeze the casserole. Just make sure it’s well-wrapped. It can last in the freezer for up to 2 months. Reheat it in the oven until it’s heated through.
Baked Hatch Chile Relleno Casserole
Ingredients
Main Ingredients
- 6 pieces Hatch chiles Roasted and peeled
- 6 large Eggs
- 2 cups Cheese (cheddar or Monterey Jack) Shredded
- 1 cup Milk
- 1 cup Flour All-purpose
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Pepper Adjust to taste
- 2 tablespoons Olive oil For sautéing
Instructions
Preparation and Cooking
- Preheat the oven to 375°F (190°C).
- Roast the Hatch chiles until the skin is blistered, then peel and chop them.
- In a skillet, sauté the chopped onion and garlic in olive oil until they are soft.
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper.
- Grease a baking dish and layer the chopped chiles and the sautéed onion mixture.
- Pour the egg mixture over the top and sprinkle with cheese.
- Bake for 30-35 minutes, or until set and golden.
- Serve warm.