This Chile Relleno Casserole is made with fresh hatch chiles, eggs, pepperjack and Mexican cheese blend. It’s great for weekend or holiday mornings, can be prepared ahead of time, or made easy by using canned green chiles.
Chile Relleno is traditionally made with hatch chiles, but until this summer I had never seen them here in Northeast Pennsylvania. When I saw them I just had to buy them. I’ve made chile rellenos with poblano peppers before, so this time I decided to make a breakfast casserole.
How to prepare hatch chiles:
The skins of the peppers are tough and need to peeled before chopping. To do this, char the peppers all over and then place in a plastic zipper bag to steam for 15 minutes, then peel using your fingers. I find it easiest to char the peppers directly on the burner of the stove, but it can also be done in a pan or in the broiler.
After the peppers are peeled, remove the seeds and chop them evenly. They can then be refrigerated for up to five days and used in a variety of dishes, including this Chile Relleno Casserole that is great for breakfast or breakfast for dinner.
How to prepare the casserole:
Grease a 2 quart baking pan (or similar size dish) with softened butter or nonstick cooking spray. Put the chopped chiles in the evenly in the bottom of the dish.
Pour in beaten eggs and top with shredded cheese.
Bake until the eggs are set. Serve hot with your favorite breakfast side dishes.
Looking for more great breakfast recipes? Try these:
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Chile Relleno Casserole
- 5 hatch chiles (or two cups canned chopped green chiles)
- 10 large eggs
- 2 cups shredded pepper jack cheese
- 1 1/2 cups Mexican cheese blend
- 1/2 teaspoon salt
- If using fresh hatch chiles start here. If using canned, skip to Step 2. Char the peppers on all sides over an open flame, turning frequently, on a gas stove or by broiling them, checking on them often after 3 minutes. Once charred, use tongs to place them in a plastic zipper bag and seal the bag. Let them steam for 15 minutes, then peel with your fingers. Remove the seeds from inside the peppers and chop.
- Preheat the oven to 375 F. Coat a 2 quart baking pan (or similar size dish) with softened butter or nonstick cooking spray. Put the chopped chiles evenly in the bottom of the dish.
- Crack the eggs into a large mixing bowl and whisk until the eggs are scrambled. Pour the eggs over the chiles and top evenly with the shredded cheeses.
- Bake in the preheated oven for 45 minutes or until the eggs are set.