Baked Hatch Chile Relleno Casserole

A delicious and comforting casserole featuring smoky Hatch chiles, eggs, and cheese, perfect for family gatherings or potlucks.

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Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Main Course

Cuisine American, Mexican

Servings servings

Calories 300 kcal

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.

Notes

Serve with toppings like sour cream, salsa, or avocado. Pairs well with a side salad or rice. Leftovers can be refrigerated for up to 3-4 days and can be reheated.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 8gSodium: 450mgFiber: 2gSugar: 2g

Keyword Casserole, Comfort Food, easy recipe, Hatch Chile, Potluck

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