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.
Keyword: breakfast casserole, hatch chile
5hatch chiles (or two cups canned chopped green chiles)
2 cupsshredded 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.
Prep time includes the time needed if using fresh chiles. It will be shortened to 5 minutes if using canned.