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–+ servings

Hatch Chile Relleno Casserole

A delightful and comforting dish combining smoky roasted Hatch chiles with creamy cheese and fluffy eggs, perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dinner
Cuisine American, Mexican
Servings 8 servings
Calories 320 kcal

Ingredients
  

Main Ingredients

  • 6 pieces Hatch chiles Roasted, peeled, and seeded
  • 6 large Eggs
  • 1 cup Milk
  • 1 cup Cheddar cheese Shredded
  • 1 cup Monterey Jack cheese Shredded

Baking Essentials

  • 1 cup Flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • Roast, peel, and seed the Hatch chiles.
  • In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper.
  • Grease a baking dish and layer with roasted chiles and shredded cheese.
  • Pour the egg mixture over the chiles and cheese.

Baking

  • Bake for 30-35 minutes or until the mixture is set and lightly golden.
  • Let it cool slightly before serving.

Notes

Serve warm with a dollop of sour cream, fresh cilantro, or sliced avocado. Pairs well with fresh salsa. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 2gSugar: 3g
Keyword Breakfast Casserole, Casserole, Chile Relleno, Easy Dinner, Hatch Chiles
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