This Hatch Green Chile Relleno Casserole is full of Hatch Valley flavor and it's one of the reasons we grow Hatch chiles here in Colorado. This is an authentic recipe everyone will love. Roasted Hatch Chiles can also be found in the grocery store in the canned and frozen food aisle. Read below for more information on chiles and where to find them.
Hatch Chiles are smoky, savory, bright, and fresh. But what about the spice?
I would describe the heat in my Hatch recipe as more as complex smoky pepper flavor rather than being 'hot'. It's vibrant but not spicy. The heat level has everything to do with our selection of Hatch chile seeds.
Tap through this Green Chile Relleno Web Story to see just how easy it is!
You might also like:
Are Hatch Peppers Hot?
There are varying Scoville levels with Hatch. We source our certified Hatch seeds from Sandia Seed Company. Scoville ranges from the low 1,000 for the Green Mild Hatch to a fiery Hatch Rattlesnake of 20,000.
Hatch Green Mild
Green Medium
Red Medium
Big Jim
Joe Parker
Hatch NM 6-4
No, not at all! You can swap in any pepper variety that's available. Just know what the heat level is and look for fresh peppers with thick 'flesh' which makes them easier to roast.
Or, you could buy them ready to use - no roasting necessary. Check the freezer section and also in the canned foods aisle, typically next to the Chipotle and Jalapeno peppers. Hatch usually comes in either 'hot' or 'mild'.
Find Hatch chilis at local farmers markets either fresh or being roasted in the tumbler. Be sure to ask the grower how hot they are. 
If you like garden to table recipes you might also like Hatch Green Chile Corn Chowder and Garlic Scape Pesto.
Estimating how many peppers you need.
Generally about 12 - 13 LARGE Hatch peppers = 1 lb of roasted pepper. Once you remove the skin, stem, and de-seed the pepper the yield will be just shy of 2 cups of pepper flesh (either whole or roughly chopped).
This recipe uses 3+ cups of prepared Hatch Chile that's been roasted, de-stemmed, skinned, and seeded. Then roughly chopped. About 20 peppers. But just go by the size of your pan and the size of the chiles you have.
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Hatch Green Chile Relleno Casserole
Ingredients
- 3+ cups prepared Hatch Chiles see notes
- 6 eggs
- 2 cups milk
- 3 tablespoon flour
- 1 teaspoon oregano see notes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups monterrey jack & cheddar mixture grated
- cilantro and chopped green onion for garnish (optional)
Instructions
If Using Fresh Hatch Chiles
- Blister & lightly char the skins by either grilling, broiling or roasting. Steam the warm pepper in a bag or a bowl with a lid for 20 minutes until cool to touch. Remove the skin, take off the stem, and remove the seeeds. Try to leave as whole as possible to layer in the casserole.
Egg Mixture
- In a large bowl add the milk and eggs, flour, salt, pepper, and oregano. Whisk thoroughly.
- Grate the cheese. I find a combo mix of Sharp Cheddar and Monterrey Jack or Muenster gives the best flavor and melting properties.
Assemble
- Spray a 9x13 inch casserole dish with non-stick spray (use use seasoned cast iron).
- Add a layer of chilisThen sprinkle on some cheeseRepeat chilis again, then cheese.
- Pour egg mixture over the top.Sprinke with the final amount of cheese
- Let stand 10 minutes or for layers to settle and combine.
- Bake in a 350f preheated oven for 30 - 40 minutes or until eggs have set up and cheese is golden brown on top. Tent with foil if needed to prevent over-browning.
- Serve with sour cream, and salsa verde if you have it.Optional garnish: chopped green onion, fresh chopped tomatoes, and cilantro.
Notes
Nutrition
Hatch Green Chile Seed Source
Sandia Seed Company is where we source certified Hatch seeds and also a variety of other pepper seeds! You can trust their seeds and they have great customer service.
Seth Schmerzler
Great recipe! I've made it a couple of times and it's always a crowd pleaser. I whole heartedly recommend this recipe as it the best chili relleno recipe I have ever tasted. This last (which is in the oven right now) I layered a pound of lean ground beef between the cheese and chilies. The egg mixture makes the casserole very light with a nice taste. Looking forward to trying out this one with layered beef.
Callie
Hi Seth!
Thank you so much for saying that and sharing!
Natalie
Has anyone tried serving this cold or room temp? I want to take it camping!
Cassandra Denton
This recipe is definately good for to use with hatch chili's I think the stuffed peppers are really better though. With a nice cheese lift, the eggs cooked at the correct degrees and without foil it would be a lot better, a kitchen makeover with a little kitchen island like in a three bedroom 2 bath apartment would be perfect for getting it done right everyday! Or my old house that everyone adored, was so cool. Three stars and you have to appreciate leftovers!
Gloria
Just made this very delicious fast and easy made mine with fresh roasted Anaheim chiles and red salsa on top and typed with sour cream upon serving it was a hit thank you
Anne
Great recipe. I had never heard of Hatch Chiles until I picked up a package of fresh chilies at the grocery store. I halved the recipe and the casserole was delicious. Thank you.
Sara Kennedy
We love Hatch chiles! So glad you like them, too, Anne. I appreciate the comment!
Robert helgesen
Welcome to the wonderful world of Harch ( where it is grown in New Mexico) chili. You can also buy the many varieties of chili green or red, mild, medeum, or hot from the "The Young Guns" website. They also have great recipes. Warning this stuff is aaddicting!
Bryan
Excellent recipe. I made a few changes by not layering as many chilies and cheese and I also added chopped up green chilies to the egg mixture.
Sara Kennedy
So glad it worked out for you Bryan! Great adaptions. Thanks for the comment!
Jeanne
In the ingredients it says to "roughly chop the chilies" but in the instructions to "leave as whole as possible".
I've done both at different times, whole for family but chopped if using as an appetizer. Still you may want to edit for one or the other. Love this recipe.
Regina
I love Hatch green chilis. There's nothing like the aroma while roasting them! This is a great recipe for those who are reducing carbs in their diet. It's tasty and loaded with protein (but also fat). Serve with a salad or fruit to balance the richness of this flavorful dish.
Anonymous
Anonymous
Anonymous
Rebecca
Delicious! We roasted some fresh green chiles and used up various cheese we had, using mostly cheddar, some Swiss, and some preshredded mex-blend we had in the fridge, we also threw in some corn tortillas to line to bottom of the casserole. It took ~40 min @ 350 convection to bake … let it rest for ~10 min … the result was delicious! The family said that we should make it again!
Sara Kennedy
So glad you liked it Rebecca! What great adaptions. We made this last week and added some chorizo to it. I appreciate the comment and have a great weekend!