If you’re looking for a flavorful Southwestern dish, this Hatch Green Chile Relleno Casserole is it. With the smoky, vibrant flavor of authentic Hatch Valley chiles, this egg casserole is a true celebration of chile season, delivering maximum flavor with minimal ingredients.
Where to Find Hatch Green Chiles
You can find Hatch green chiles fresh at farmers markets, or pick them up from your grocery store in the canned or frozen food aisle. I recently grabbed a batch of freshly roasted, ready to use chiles at Heinen’s (often near the chipotle and jalapeño peppers).
Most stores label Hatch green chiles as mild or hot, and at farmers markets you may even see them roasted in tumblers right on the spot. Ask the grower about the heat level before you buy, since it can vary.
I absolutely love growing peppers, and if you’re up for it, you can also grow Hatch green chiles from seed to enjoy a true garden-to-table experience at home. Harvest season typically runs from August through late September, when the peppers are at their peak.
Why You’ll Love This Hatch Green Chile Relleno Casserole
This casserole takes the beloved flavors of traditional chile rellenos and turns them into a simple, crowd-pleasing dish, no tedious stuffing or frying required. Instead, layers of smoky roasted Hatch green chiles are baked with cheese, eggs, and seasonings into a bubbling, golden casserole.
It’s the perfect way to highlight fresh Hatch green chiles and makes an excellent brunch or potluck dish. Pair it with Mexican rice, refried beans, or hashbrowns (my crispy cauliflower hash browns are a lighter option). Leftovers reheat easily, making this casserole a great make-ahead choice for busy weeknights.
I recommend making two casseroles at a time. Everyone always goes for seconds! It also reheats well, so you’ll have an easy breakfast the next day.
What Makes Hatch Green Chiles Special?
Hatch green chiles come from New Mexico’s Hatch Valley, where the soil and growing conditions give them their signature flavor. They’re smoky, savory, and slightly earthy with a brightness that sets them apart from other peppers.
Many people ask if Hatch peppers are hot, the truth is, the spice level varies. Think of them more as having a complex smoky pepper flavor than necessarily being “spicy." The heat depends on the variety of Hatch seeds used, ranging from about 1,000 Scoville units for mild Hatch green chiles to 20,000 for fiery types like Hatch Rattlesnake.
This recipe contains a blend of Hatch Mild, Big Jim, and Joe Parker chiles for a medium heat level. The red chiles you see layered on top are Hatch Medium Red, which not only taste wonderful but also have such a pretty color.
Ingredients
One of the best things about this Hatch Green Chile Relleno Casserole is how simple it is to make. Minimal ingredients are needed to let the Hatch green chiles shine. With eggs, milk, a little flour, and a few seasonings, the roasted peppers become the star of the dish.
Main Ingredients
- Hatch green chiles, prepared (see notes)
- Cheese (monterrey jack & cheddar mixed)
Egg & Seasoning Mixture
- Milk
- Eggs
- Oregano
- Salt
- Pepper
- Flour
Optional Toppings & Garnishes
- Cilantro
- green onion, chopped
- salsa verde
- sour cream
- tomatoes, chopped
Which Hatch Peppers Are Best for Chile Relleno Casserole?
- Hatch green mild
- Green medium
- Red medium
- Big Jim
- Joe Parker
- Hatch NM 6-4
Each variety offers a slightly different flavor and heat profile. If you’re new to Hatch cooking, start with mild or medium chiles to enjoy the signature taste without it being overwhelming.
Do You Have to Use Hatch Green Chiles?
Not at all, you can swap any pepper that you prefer. While Hatch green chiles are the star of this recipe, you can substitute other peppers if that’s what you have on hand or prefer. Poblanos are a popular substitute, but look for peppers with thick flesh since they roast and peel more easily.
How Many Hatch Green Chiles Do You Need?
Estimating the number of peppers you’ll need is key. On average, 12–13 large Hatch green chile peppers equal about 1 pound of roasted chiles. Once peeled, de-stemmed, and de-seeded, you’ll end up with just under 2 cups of prepared chile flesh.
This recipe calls for about 3 cups of roasted Hatch green chile strips when using a 9x13" casserole dish that serves 8. That typically works out to around 20 medium-sized peppers, though it may vary depending on the size of your pan and the peppers you’re working with. If you prefer to make a smaller batch, you can easily halve the recipe and bake it a similar dish.
Hatch Green Chile Casserole Variations and Add-Ins
Add Meat: For a heartier version, layer in cooked sausage, chorizo, or bacon with the peppers.
Hot Sauce Drizzle: A few drops of your favorite hot sauce on top before serving add an extra kick of flavor and heat.
Cheese Options: I recommend using a blend of grated Monterey Jack and cheddar for the best flavor and melt. That said, the last time I made this casserole, I just used what I had in the refrigerator and it still turned out great. Feel free to experiment with other cheeses, pepper jack adds a nice kick, while Muenster to give you a milder, creamier finish.
Toppings & Garnishes: This casserole is even better with fresh toppings. Try adding sour cream or salsa verde, and garnish with green onions, chopped tomatoes, or cilantro.
More Recipes You'll Love!
If you love cooking with peppers as much as I do, here are a few more recipes you’ll want to check out:
Gordon Ramsay's Pork Chops with Peppers
Instant Pot UN-stuffed Turkey Peppers
Spicy Chicken Tinga Tostadas (QUICK)
Easy Tasty Chicken Tinga Tacos
Tag @bingeworthybites on Instagram and hashtag it! #bingeworthybites
Hatch Green Chile Relleno Casserole
Ingredients
- 3+ cups Hatch green chiles, prepared see notes
- 6 eggs
- 2 cups Milk
- 3 tablespoon flour
- 1 teaspoon oregano
- 2 teaspoon sea salt flakes
- ½ teaspoon pepper
- 2 cups cheese (Monterey Jack and cheddar blend recommended) grated and mixed
Optional for Serving
- salsa verde or sour cream
- cilantro, chopped tomatoes, or green onion
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch casserole dish (or use seasoned cast iron) with nonstick spray.
If Using Fresh Hatch Green Chiles
- Blister and lightly char the skins by grilling, broiling, or roasting.
- Place the warm peppers in a bag or a covered bowl and steam for 20 minutes, until cool enough to handle.
- Peel off the skins, remove the stems, and take out the seeds.
- Try to keep the peppers whole so they layer neatly in the casserole
Egg Mixture
- In a large bowl, whisk together milk, eggs, flour, salt, pepper, and oregano until smooth.
- Grate the cheese(s).
Assemble the Casserole
- Add a layer of prepared Hatch green chiles to the casserole dish.
- Sprinkle with about one-third of the grated cheese.
- Repeat with another layer of chiles, then cheese.
- Pour the egg mixture evenly over the top.
- Top with the remaining cheese.
- Let the casserole stand for 10 minutes for the layers to settle.
Bake the Casserole
- Bake uncovered for 30–40 minutes (on the center rack for even cooking), or until the eggs are set and the top is golden brown.
- Tent the casserole loosely with foil if the top is browning too quickly.
- Once out of the oven, let the casserole rest 5–10 minutes before slicing for the cleanest cuts.
- Add desired toppings and garnishes for serving!
Notes
- 12–13 large whole Hatch chiles = about 1 pound roasted (before peeling and seeding)
- After peeling, de-stemming, and de-seeding, you’ll end up with roughly 2 cups of prepared chile
Stephanie Dzugan
This was fabulous! I’ve made it twice!!