I’ve perfected a Hatch Chile Casserole that layers blistered green chiles, a silky cheese filling, and a crackly golden top to deliver an unexpected mix of textures and flavors.

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I never thought a green chile dish could make me grin like this, but my Hatch Chile Casserole did. I used roasted Hatch green chiles and melted Monterey Jack cheese, and the combo somehow pulls you in with a smoky bite and gooey strings that wont quit.

I kept tweaking it, tasting at odd hours, and every version felt more honest but also messier, like a good secret thats finally loud. If you like food that surprises you and makes you ask whats in it, this one will pry your curiosity open, then dare you to go back for more.

Ingredients

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Hatch green chiles: Smoky, mildly spicy peppers, good vitamin C and fiber, they brighten savory dishes.
Monterey Jack cheese: Creamy melting cheese, rich in protein and calcium, adds mellow salty flavor.
Eggs: Eggs give structure and protein, theyre also add richness and custardy texture.
All purpose flour: Gives body and carbs, helps set the casseroles base.
Whole milk: Adds creaminess and fat, boosts calcium and makes the custard silkier.
Green salsa or enchilada sauce: Tangy green sauce option, brings acidity and extra chile flavor, not too sweet.
Cilantro: Fresh herb that lifts the dish, small amounts give bright citrusy notes.

Ingredient Quantities

1 to 1 1/2 pounds Hatch green chiles, roasted, peeled, seeded and coarsely chopped (about 6 to 8 medium)

3 cups shredded Monterey Jack cheese, divided (or pepper jack if you want more heat)

6 large eggs, separated

1 cup whole milk

3/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil or melted butter, plus more for greasing the pan

1/2 cup mild green salsa or canned green enchilada sauce, optional

1/4 cup chopped fresh cilantro, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little butter or oil. If your Hatch chiles are not already roasted, roast them over a gas flame or under the broiler until blistered, steam in a covered bowl or bag, peel, seed and coarsely chop; pat them dry so the casserole does not get soggy.

2. Separate the 6 eggs into yolks and whites, keeping the whites in a clean, dry bowl. Let the eggs and 1 cup whole milk sit at room temp for a few minutes, it helps the whites whip better.

3. In a medium bowl whisk the egg yolks with the milk, 3/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 2 tablespoons melted butter or vegetable oil until smooth and lump free.

4. Using a hand mixer or stand mixer, beat the egg whites with a pinch of salt until stiff glossy peaks form.

5. Fold one third of the whipped whites into the yolk batter to lighten it, then gently fold in the rest until mostly combined; dont overmix or you’ll lose the air that makes the topping fluffy.

6. Toss the chopped Hatch chiles with 2 cups of the shredded Monterey Jack cheese (reserve 1 cup for the top). If you like, stir in 1/2 cup mild green salsa or enchilada sauce now for extra sauciness, and a little of the chopped cilantro if using.

7. Spread the chile and cheese mixture evenly in the prepared pan, pressing it into an even layer.

8. Pour the egg batter over the chile layer, smoothing the top with a spatula. Sprinkle the reserved 1 cup shredded cheese evenly over the batter and drizzle any remaining salsa over the top if you want more flavor.

9. Bake 30 to 40 minutes until the top is puffed and golden and a toothpick inserted near the center comes out clean. Let the casserole rest about 10 minutes so it sets, then garnish with the remaining chopped cilantro and serve warm.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Rimmed baking sheet or broiler pan (for blistering chiles)
3. Large bowl or resealable plastic bag (to steam/soften roasted chiles)
4. Mixing bowls (one medium for yolks, one large for whites)
5. Electric mixer (hand or stand) or a balloon whisk for the egg whites
6. Rubber spatula for folding and a flat spatula for smoothing the batter
7. Measuring cups and spoons
8. Chef’s knife and cutting board for chopping chiles and cilantro
9. Box grater (if you need to shred cheese), plus paper towels to pat chiles dry

FAQ

Can I use canned green chiles or poblano peppers if I can't find Hatch chiles?

Yes. Canned green chiles work fine, just drain them well and stir them in. Fresh poblanos are a good substitute if roasted first, but flavor will be a bit different from Hatch. Use about the same volume, 6 to 8 medium peppers or one 7 to 10 ounce can per recipe.

What's the easiest way to roast, peel and seed the chiles?

Char them on a gas burner or under a broiler until blackened all over, then let them steam in a covered bowl or paper bag for 10 minutes. Peel with your fingers or a paper towel, slit and scrape out seeds. Wear gloves if you get sensitive skin. Or buy pre-roasted chiles to skip this step.

How do I get the egg whites fluffy without ruining the casserole?

Make sure bowls and beaters are totally clean and dry, and separate eggs carefully so no yolk gets in the whites. Bring eggs to room temp first if you can. Whip whites to soft peaks, then gently fold into the batter so you dont knock out the air. A tiny pinch of cream of tartar or a drop of lemon helps stabilize them.

Can I make this ahead or freeze it?

Yes. You can assemble and refrigerate unbaked up to 24 hours, then bake when ready. For freezing, bake first, cool completely, wrap tightly and freeze up to 2 months. Reheat covered at 350F until warmed through, then uncover to crisp the top.

How do I know when the casserole is done?

The top should be golden and puffed, edges set and center only slightly jiggly. If you want to be exact, internal temp should be about 160F. Let it rest 10 minutes before slicing so it firms up.

How can I change the heat level or cheese if I want it spicier or milder?

Use pepper jack or add chopped jalapeño for more heat, or stick with Monterey Jack for mild. Remove seeds from chiles to tame heat. You can also spoon mild green salsa or enchilada sauce over the top to boost flavor without adding much spice.

Hatch Chile Relleno Casserole Recipe Substitutions and Variations

Hatch chiles: swap with roasted poblanos or anaheim peppers (same prep: roast, peel, seed, chop) or use a 7-10 oz jar of roasted green chiles if you need convenience.
Monterey Jack cheese: try pepper jack for extra heat, Oaxaca or mozzarella for super melty texture, or mild cheddar if you want more tang.
Eggs separated: if you dont want to separate, beat 6 whole eggs and expect a slightly denser casserole; for egg-free, whip about 3/4 cup aquafaba until stiff for the whites and use 3/4 cup silken tofu blended with a splash of milk in place of the yolk mix (texture will be different).
All purpose flour: use an equal amount of a 1-to-1 gluten free flour blend, or swap for 3/4 cup masa harina for a cornier flavor (reduce liquid a touch if it seems dry).

Pro Tips

1) Pat the roasted chiles bone dry before you mix them in, or the whole casserole can get soggy. If they feel damp, wrap in a clean towel and squeeze or press between paper towels, you’ll be surprised how much water comes out.

2) Bring the eggs and milk to room temp and make sure the bowl and beaters are totally grease free before whipping the whites. Beat to glossy stiff peaks, fold in one third first to lighten, then gently fold the rest — overmixing kills the air and you’ll lose that fluffy top.

3) Use pepper jack if you want more kick, or mix in a little extra cheese on top for a golden crust. If you want extra browning, hit it under the broiler for 60-90 seconds at the end but watch it like a hawk, it goes from perfect to burnt fast.

4) Do as much prep ahead as possible: roast and peel chiles, shred cheese and even mix the chile-cheese layer a day ahead. Bake from chilled (add a few extra minutes) or fully bake and refrigerate, reheat in a 350°F oven until warmed through for best texture.

Hatch Chile Relleno Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I've perfected a Hatch Chile Casserole that layers blistered green chiles, a silky cheese filling, and a crackly golden top to deliver an unexpected mix of textures and flavors.

Servings

servings

Calories

441

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Rimmed baking sheet or broiler pan (for blistering chiles)
3. Large bowl or resealable plastic bag (to steam/soften roasted chiles)
4. Mixing bowls (one medium for yolks, one large for whites)
5. Electric mixer (hand or stand) or a balloon whisk for the egg whites
6. Rubber spatula for folding and a flat spatula for smoothing the batter
7. Measuring cups and spoons
8. Chef’s knife and cutting board for chopping chiles and cilantro
9. Box grater (if you need to shred cheese), plus paper towels to pat chiles dry

Ingredients

1 to 1 1/2 pounds Hatch green chiles, roasted, peeled, seeded and coarsely chopped (about 6 to 8 medium)
3 cups shredded Monterey Jack cheese, divided (or pepper jack if you want more heat)
6 large eggs, separated
1 cup whole milk
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil or melted butter, plus more for greasing the pan
1/2 cup mild green salsa or canned green enchilada sauce, optional
1/4 cup chopped fresh cilantro, optional

Directions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little butter or oil. If your Hatch chiles are not already roasted, roast them over a gas flame or under the broiler until blistered, steam in a covered bowl or bag, peel, seed and coarsely chop; pat them dry so the casserole does not get soggy.
Separate the 6 eggs into yolks and whites, keeping the whites in a clean, dry bowl. Let the eggs and 1 cup whole milk sit at room temp for a few minutes, it helps the whites whip better.
In a medium bowl whisk the egg yolks with the milk, 3/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 2 tablespoons melted butter or vegetable oil until smooth and lump free.
Using a hand mixer or stand mixer, beat the egg whites with a pinch of salt until stiff glossy peaks form.
Fold one third of the whipped whites into the yolk batter to lighten it, then gently fold in the rest until mostly combined; dont overmix or you'll lose the air that makes the topping fluffy.
Toss the chopped Hatch chiles with 2 cups of the shredded Monterey Jack cheese (reserve 1 cup for the top). If you like, stir in 1/2 cup mild green salsa or enchilada sauce now for extra sauciness, and a little of the chopped cilantro if using.
Spread the chile and cheese mixture evenly in the prepared pan, pressing it into an even layer.
Pour the egg batter over the chile layer, smoothing the top with a spatula. Sprinkle the reserved 1 cup shredded cheese evenly over the batter and drizzle any remaining salsa over the top if you want more flavor.
Bake 30 to 40 minutes until the top is puffed and golden and a toothpick inserted near the center comes out clean. Let the casserole rest about 10 minutes so it sets, then garnish with the remaining chopped cilantro and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.