The beloved Hatch Chile is used in many signature Southwestern dishes. This recipe is reminiscent of classic chile rellenos, with famously flavorful Hatch Chiles baked into a warm cheesy casserole. It can be baked ahead and enjoyed for breakfast, lunch, dinner…the possibilities are endless!
First, read our how-to guide for roasting and prepping Hatch Chiles. Then, try the simple, crowd-pleasing recipe.
HATCH CHILE RELLENO CASSEROLE
Adapted from from Melissa’s Hatch Chile Cookbook
- Vegetable oil
- 8 Hatch Chiles, roasted, peeled, stemmed, seeded and left whole
- 4 cups shredded mozzarella cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- Melissa’s Hatch Chile Powder
- Green onions, sliced for garnish
Preheat the oven to 350°F. Lightly oil a baking dish.
Lay 4 of the chiles in a single layer in the bottom of the baking dish. Sprinkle with half of the mozzarella. Repeat with the remaining chiles and the remaining cheese. In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until well blended and frothy. Pour the egg mixture over the chiles and cheese. Sprinkle the top with the Hatch powder.
Bake the casserole until the egg have set and a knife inserted into the center of the casserole comes out clean, about 45 minutes. Let stand, uncovered, for about 20 minutes before serving. Garnish with sliced green onions.
Mollie Stone’s Deli will be featuring this Hatch Chile Relleno Casserole for a limited time only along with several other tasty Hatch Chile recipes.