Chile Relleno Casserole

A forkful of chile relleno resting on a plate with the baking dish in the background - square

This fluffy chile relleno casserole recipe is a mouthwatering play on the classic chile relleno. Baked to perfection with eggs, cheese, and Hatch green chiles, this easy 30-minute casserole is the ultimate brunch dish.

Course Breakfast

Cuisine Mexican

Keyword breakfast idea, brunch, casserole, chile relleno, chile relleno casserole

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 146kcal

Author Elaine Benoit

Equipment

Ingredients

2 tablespoons olive oil
1 pound Hatch chile peppers (I used 8 peppers) (roasted and de-skinned and seeded)
.75 cup Mexican cheese (four cheese and shredded)
.75 cup sharp cheddar cheese (shredded)
4 eggs
1 teaspoon salt
2 shakes pepper

Instructions

Preheat oven to 400 degrees Fahrenheit and dribble olive oil in the bottom of a baking dish.
2 tablespoons olive oil
Lay 1/2 of the prepared chile peppers in the baking dish.
1 pound Hatch chile peppers
Sprinkle 1/2 of each cheese on chiles.
.75 cup Mexican cheese, .75 cup sharp cheddar cheese
Lay the rest of the chile peppers on the cheese.
Crack eggs in a mixing bowl, add salt and pepper and whisk until combined.
4 eggs, 1 teaspoon salt, 2 shakes pepper
Pour eggs over chiles and sprinkle the rest of the cheese on top. Bake for 25 minutes.
Serve
Eat
Enjoy

Video

Notes

If you don't have pre-roasted chiles. . .

How to roast hatch chile peppers:

Wash and dry the peppers.
Adjust oven rack at least 5 - 6 inches from the broiler element and turn broiler on high.
Line chile peppers on a jelly roll pan and place pan in the oven.
Set the timer for 5 minutes but keep your eyes on the peppers. Once the chile peppers start to blister and blacken somewhat, turn them over and broil for another 5 minutes.
Transfer chile peppers to a plate and cover with plastic wrap to let the steam help loosen the skin for at least 10 minutes.
Peel skin from peppers. I use both my fingers and a knife.

How to remove the seeds:

I had to do this step too with the chile peppers I used.

Cut off the stem a little below the obvious stem.
Take your knife and slice the chile on one side lengthwise.
Open chile and take your finger and run it over the ribs to loosen the seeds and push them off the chile and onto the plate.
Continue to remove the seeds until they are all gone.

Helpful tips

ou can use other whole green chilies - poblano peppers, anaheim peppers, and serrano peppers.
The Mexican cheese blend consists of these four cheeses - Monterey Jack cheese, cheddar, Asadero, and queso quesadilla cheese.
Sometimes I will substitute shredded pepper jack cheese instead of the shredded cheddar.
Even though this is a perfect brunch dish, it also is awesome for dinner. Just add some refried beans, Mexican rice, pico de gallo, salsa, chips, sour cream, and guacamole to your plate.

Nutrition