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    Home » Recipes » Recipes

    October 29, 2020

    Chile Relleno Casserole

    Jump to Recipe Print Recipe

    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. 

    photo of a slice of chile relleno casserole on a plate

    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. 

    photo of hatch chiles steaming in a clear plastic bag

    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. 

    photo of chopped hatch chiles on a cutting board

    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. 

    photo of chopped chiles in a baking dish

    Pour in beaten eggs and top with shredded cheese. 

    photo of cheese topped casserole

    Bake until the eggs are set. Serve hot with your favorite breakfast side dishes. 

    Looking for more great breakfast recipes? Try these:

    Overnight Eggs Benedict Casserole

    Breakfast Stuffed Avocados

    Overnight Caramel French Toast

    Cheesy Egg and Bacon Puff Pastry Tart 

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    photo of a piece of chile relleno casserole on a small plate

     

    photo of a piece of chile relleno casserole on a small plate
    Print Recipe
    5 from 1 vote

    Chile Relleno Casserole

    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. 
    Prep Time35 mins
    Cook Time45 mins
    Total Time1 hr 20 mins
    Course: Breakfast/Brunch
    Cuisine: American
    Keyword: breakfast casserole, hatch chile
    Servings: 5
    Calories: 427kcal

    Ingredients

    • 5 hatch chiles (or two cups canned chopped green chiles)
    • 10 large eggs
    • 2 cups shredded pepper jack cheese
    • 1 ½ cups Mexican cheese blend
    • ½ teaspoon salt

    Instructions

    • 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.

    Notes

    Prep time includes the time needed if using fresh chiles. It will be shortened to 5 minutes if using canned. 

    Nutrition

    Calories: 427kcal | Carbohydrates: 5g | Protein: 30g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 400mg | Sodium: 983mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 5mg | Calcium: 608mg | Iron: 2mg

     

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    Comments

    1. Sharon Osborne says

      April 25, 2022 at 4:47 pm

      Havent yet tried this recipe. this is the first recipe ive seen that does not use milk or flour.
      what would be the diff ??

      Reply
      • Bernadette says

        April 27, 2022 at 2:53 pm

        You could use milk for thinner eggs Flour is used in traditional Chile Rellenos, to dredge the peppers in, but would not be needed in this casserole.

        Reply
    2. Bryson Fico says

      June 04, 2021 at 8:30 am

      5 stars
      I love chile rellenos. You casserole recipe was amazing - tasty and clever.

      Reply
    3. Muhammad says

      March 16, 2021 at 6:03 am

      Thank you very much for these great recipe!

      Reply

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