Baked Hatch Chile Relleno Casserole
A comforting and flavorful casserole made with Hatch chiles, eggs, cheese, and corn tortillas, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4–6 Hatch chiles
- 6 eggs
- 1 cup cheese (cheddar or Monterey Jack)
- 1 cup cream or milk
- 8–10 corn tortillas
- 1 onion, diced
- 2 cloves garlic, minced
- Olive oil
- Spices: cumin, salt, and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Roast and peel the Hatch chiles, removing seeds if desired.
- In a skillet, sauté onions and garlic in olive oil until softened.
- In a bowl, whisk together eggs, cream, and seasonings.
- Layer tortillas, chiles, sautéed onions, and cheese in a greased baking dish.
- Pour the egg mixture over the top.
- Bake for 30-40 minutes or until set and golden.
- Let cool slightly before serving.
Notes
For optimal texture, allow the casserole to rest before serving. You can make this ahead and bake it the following day.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 200mg
Find it online: https://sousviderecipe.com/baked-hatch-chile-relleno-casserole/