Hatch Chile Relleno Casserole

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HATCH CHILE RELLENO CASSEROLE

by Nanny Bubby

Total Time:

40 minutes

Serves:

6

Ingredients

  • 8-10 Hatch Chiles roasted, peeled, and seeded
  • 2 cups Monterey Jack or Oaxaca cheese shredded (or a mix with cheddar)
  • 4 large eggs
  • 1 1/2 cups milk (or half-and-half for richer texture)
  • 3 Tbsp. flour (or masa harina for a Southwestern twist)
  • 1 tsp. baking powder
  • 1/2 tsp. cumin
  • to taste salt and pepper
  • 1 lb. ground beef or Chorizo (optional) cooked and seasoned, for a meatier casserole
  • Optional toppings: enchilada sauce, salsa, sour cream, avocado

Directions

  • Preheat oven to 375°
  • Prep the chiles
    Roast, peel, and seed your Hatch chiles. Lay them flat on paper towels to dry a bit.
  • Layer the casserole
    Grease a 9x13baking dish.
    Spread half the chiles in a layer on the bottom.
    Sprinkle with half the cheese (and half the meat if using).
    Add the rest of the chiles, then the rest of the cheese (and meat).
  • Make the egg mixture
    In a bowl, whisk eggs, milk, flour, baking powder, cumin, salt, and pepper.
    Pour evenly over the chile/cheese layers.
  • Bake
    Bake uncovered at 375°F for 35–40 minutes, until puffed, set, and golden.
  • Serve
    Let cool for 10 minutes before slicing. Top with warm enchilada sauce or salsa, plus sour cream or avocado slices.
  • Enjoy!