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    Home » Recipes » Breakfast

    Easy Hatch Chile Relleno Casserole Recipe

    Published: Mar 5, 2023 · Updated: Mar 5, 2023 by Mindy Boyd

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    Easy Hatch Chile Relleno Casserole Recipe makes the perfect breakfast, brunch, lunch or dinner. Serve with beans or rice for a complete meal! via @mindyscookingobsession
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    Easy Hatch Chile Relleno Casserole recipe is so delicious and only requires a handful of ingredients. This easy casserole makes a great breakfast dish but can also be eaten for brunch, lunch or dinner.

    When I decided I wanted to make this dish I poked around the internet to see just what people are putting in their chile rellenos casserole. I wasn’t surprised to see that there are many different versions of this dish.

    One piece of easy hatch chile rellenos casserole topped with sour cream and salsa. The recipe title is at the top of the image.

    Some had a couple of eggs and a lot of milk and some had more eggs and a little bit of milk.

    Some used fresh hatch chiles and some used canned chiles. Many of the recipes said to separate the eggs and whip the egg whites into stiff peaks. Then you whisk the milk and flour into the egg yolks, then fold the yolk mixture into the egg mixture.

    I decided that to make this a truly easy chile relleno casserole I was just going to whisk my eggs whole and then add the milk, flour and baking powder to the whisked eggs.

    And speaking of baking powder, some recipes call for it and some don’t. I came to the conclusion that since I was not whipping the egg whites separate from the egg yolks that I would add some to my recipe to help it rise a bit.

    Close up of the entire hatch chile rellenos casserole with a stack of plates next to it.

    My goal when I decided to make this chili relleno casserole was to find canned whole green chiles. I didn’t even know if my local grocery store would have such a thing. So I guess I wasn’t too surprised to find that both of the major chains in my neighborhood only had whole jalapeno peppers in the can. I looked to see what kind of fresh peppers were available. They had fresh jalapenos, of course, they also had poblano peppers and anaheim peppers.

    Then I had to figure out if I wanted to roast the peppers. Well it didn’t take me long to come to the conclusion that, no, I didn’t want to roast them. The whole point of making this dish was to come up with a cheesy dish with green chiles that was easy. So, I decided that the best kind of green chiles to use in this would be the diced green chiles that come in a can. I mean, it doesn’t get any easier than that.

    A serving of chile rellenos casserole on a plate with a portion of the remaining casserole and one other serving in the shot.

    Also, I figured if I was having that much trouble finding the whole chiles then other people would too. It’s not good to share a recipe that you can’t find the ingredients to make, is it?

    It came out great and my kids said it tasted like something you get out at a Mexican restaurant.

    Ingredients

    See recipe card for exact amounts.

    All of the ingredients needed to make the easy hatch chile rellenos casserole recipe with text over each ingredient.

    Ingredient Notes

    Green Chiles – we use chopped green chiles for this because we wanted it to be an easy recipe using ingredients that can easily be found at any grocery store. If you want to roast your own peppers Food.com has a great how-to.

    Eggs – large room temperature eggs are best.

    Milk – we like whole milk for this.

    Shredded Cheeses – we like equal parts cheddar cheese & Monterey Jack cheese. You can use pre-shredded cheese, if grating your own it takes about 3/4 of a 1 pound block to get 3 cups. 

    Flour – a small amount of all purpose flour holds everything together.

    Baking Powder – just a bit to make our casserole light and fluffy.

    Optional Toppings – green onions, fresh chopped cilantro, sour cream, guacamole, salsa, hot sauce, or pico de gallo.

    How to Make

    1. Drain the green chiles in a strainer and allow to drain while you prepare the baking dish and eggs. Grate cheeses reserving one-half cup of each type of cheese.
    2. Preheat the oven to 350°. Coat a 13 X 9 inch casserole dish with nonstick cooking spray.
    3. In a large mixing bowl whisk the eggs until fluffy, add flour and baking powder and whisk until almost no lumps remain. Add milk and continue to whisk until well combined.
    4. Spread half of the green chiles in the bottom of the dish, sprinkle half of the cheese on top, add the remaining chiles, top with the remaining cheese. Pour the egg mixture on top and then top with the reserved cheese.
    5. Bake 40-45 minutes or until the center of the casserole puffs up and the edges are golden brown.
    6. Let cool for 5-10 minutes then serve with your favorite toppings.

    A collage of four images showing the different layers of the easy hatch chile rellenos casserole recipe.

    Variations

    With only seven ingredients there aren’t too many variations that I can come up with but here are a couple.

    Swap some of the cheese with pepper jack cheese for a little more heat.

    Add cooked meat; ground beef, ground sausage or chorizo would work. Just add half onto each layer of chiles. Make it however you like, there are no rules when you cook for yourself!

    A collage of four images showing the stages of the eggs whipped with the milk and flour.

    Storage & Reheating

    Store leftovers in the fridge in an airtight container for about 3 days. Reheat in the microwave. 

    Side by side images of the easy chile rellenos casserole with the eggs in the baking dish and with it topped with the reserved cheese.

    What is chile rellenos batter made of?

    Authentic chile rellenos batter is made with eggs that are separated, salt, and flour. You beat the egg whites with an electric mixer and whip the egg yolks with the flour and salt. Then you fold the whites into the yolks.

    What kind of pepper is chile rellenos made of?

    The most common pepper used in classic chile rellenos is the poblano pepper. Other popular chiles are New Mexico chile, pasilla, and jalapeño peppers.

    What kind of filling is used in chile rellenos?

    Typically, in the US, they are stuffed with Monterey Jack or asadero cheese and can even have meat in them.

    Close up side view of one serving of chile rellenos casserole on a white plate with blue dots.

    What we Love About our Easy Hatch Chile Relleno Casserole Recipe

    • It is an easy meatless casserole that has plenty of protein.
    • We have made an easier version of the traditional dish.
    • There are two kinds of cheese, and we love cheese!
    • We use canned chopped green chile peppers that can be found in virtually any grocery store.

    Two servings of chile rellenos casserole on plates and a colorful napkin with two forks sitting next to them.

    What side dishes to serve with hatch chile relleno casserole?

    Mexican black beans

    Refried beans

    Mexican rice

    Spanish Style corn

    The whole casserole in a 13 by 9 baking dish with recipe title above it so the image can be pinned on pinterest.

    More easy breakfast casserole recipes

    Tater Tot Breakfast Casserole

    Smoked Sausage Hash Brown Casserole

    Peach French Toast Casserole

    Cracker Barrel Hashbrown Casserole

    Cinnamon Roll Breakfast Casserole

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    Close up side view of one serving of casserole in the foreground and blck beans in the background.

    Easy Hatch Chile Relleno Casserole

    Mindy Boyd
    This is an easy version of the classic chile rellenos casserole. It is perfect for breakfast but is also great for any meal. Serve it with Mexican beans and Spanish rice for a complete meal.
    5 from 4 votes
    Print Recipe Facebook Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Resting Time 5 mins
    Total Time 55 mins
    Course Breakfast, Brunch, Main Course
    Cuisine American
    Servings 12 servings

    Ingredients
      

    • 8 eggs
    • 1/2 cup flour
    • 1 cup milk
    • 1 teaspoon baking powder
    • 4 cans green chiles 7 ounces each
    • 3 cups cheddar cheese divided
    • 3 cups Monterey Jack cheese divided
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    Instructions
     

    • Drain the green chiles in a strainer and allow to drain while you prepare the baking dish and eggs.
    • Preheat oven to 350°. Coat a 13" X 9" casserole dish with nonstick cooking spray.
    • In a large mixing bowl whisk eggs until light and fluffy, add flour and baking powder and whisk until almost no lumps remain. Add milk and continue to whisk until well combined.
    • Spread half of the green chiles in the bottom of the prepared dish, sprinkle 1 1/4 cups of both cheeses on top, add the remaining chiles, top with another 1 1/4 cups of both cheeses. Pour the egg mixture in and top with the remaining 1/2 cup of both cheeses.
    • Bake 40-45 minutes or until the center of the casserole puffs up and the edges begin to brown.
    • Let cool for 5-10 minutes then serve with your favorite toppings.

    Notes

    Nutritional information is approximate. 
    See in post notes above for valuable information that may help you make this recipe successfully.

    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 321kcal | Carbohydrates: 13g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 772mg | Potassium: 121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 12mg | Calcium: 472mg | Iron: 1mg
    Keyword chile rellenos casserole
    Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!
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    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. Susan Hutter says

      March 15, 2023 at 8:03 am

      Hatch Chili Rellenos – How much milk is used for recipe? It’s not listed with ingredients. Looking forward to making this! Thank you.

      Reply
      • Mindy Boyd says

        March 15, 2023 at 6:31 pm

        Oh my goodness, thank you for pointing that out! It is 1 cup and I have edited the recipe to include it.
        Thanks again!

        Reply
    2. MK says

      March 09, 2023 at 8:45 pm

      Why is the word “Hatch” part of the name of this recipe?

      Reply
      • Mindy Boyd says

        March 09, 2023 at 10:14 pm

        Because that is the brand of chiles I use. That brand may not be available for everyone so the recipe simply calls for green chiles.

        Reply

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    My name is Mindy and this is my husband, and biggest fan, Lee. I love cooking for my family. The purpose of this blog is to share my recipes and experiences in the kitchen. Most of the recipes that I make use ingredients that can be found in any grocery store. No special equipment or skills required.

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