Chile Rellenos Casserole with Hatch Green Chiles

Compensation was provided by The Hatch Chili Store in the form of free product. The opinions expressed herein are mine.

I have been going back to the first posts I did here on the blog.

And doing a lot of cringing!

The photos.....OhhhEmmmmGeeeeee

Not that my photography is professional quality now (she says as she looks at all the spots on the casserole dish in these photos). But these old photos are reallllllllllllllllllly bad.

Case in point, my Chile Rellenos Casserole from January 2012

Horrid lighting, old camera, crappy composition.

But a dang good casserole!

Fast forward to now, and an awesome email I received from The Hatch Green Chile Store.

They wanted me to give their chilies a try.

Color me so excited! I have been jealous of my other food blogger buddies than are able to get their hands on Hatch chiles. 

Don't get me wrong, I love me some poblanos and Anaheim chiles. But I have just been wanting to give these bad boys a try for quite some time.

I immediately knew that I wanted to use them to remake this fabulous casserole, and what a good plan it was.

Hatch chiles have a flavor all their own and it really works so well with this recipe.

Kevin and I had both forgotten how much we loved this dish, and the Hatch chiles just made it even better. Just enough spice without being too hot. Although I think we would like to give this dish a try with the hot chiles too!

Eggy, cheesey, spicy.

Does it get much better than that for a breakfast dish? 

I think not!!

Get your hands on some Hatch green chilies and surprise your family with this for breakfast or brunch. 

Trust me

They will thank you!

Chile Rellenos Casserole with Hatch Green Chiles

Bobbi's Kozy Kitchen
Published 04/03/2014
Chile Rellenos Casserole with Hatch Green Chiles


  • 8 roasted Hatch chiles (I used medium heat), stems and seeds removed
  • 3 cups shredded pepper jack cheese
  • 1 cup shredded Monterrey jack cheese
  • 6 eggs lightly beaten
  • 1/2 cup milk
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 2 tablespoons fresh cilantro leaves, chopped (optional garnish)


  1. Preheat oven to 450 degrees F
  2. Grease a 10 x 7 (or close to it) casserole dish.
  3. In a medium bowl, combine the eggs and the milk. Add the flour, baking powder, cayenne pepper, and salt. Beat with a hand mixer (or use an immersion blender) until smooth.
  4. Slice the chiles down one side and open them like a book. Place 4 of the peppers in the casserole dish and top with half the cheeses.
  5. Place the remaining 4 peppers on top of the cheese layer and repeat with the remaining cheese.
  6. Pour egg mixture over the peppers and cheese. Bake uncovered about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand 5 minutes before serving.
  7. Garnish with chopped cilantro if wanted.
Yield: 4 to 6 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 15 mins.
Total time: 30 mins.
Tags: Breakfast, casserole, egg, Hatch green chiles, pepperjack cheese, Monterey Jack cheese, cilantro,


  1. Thank you for stopping by and linking up at The Weekend Social Link Party Friday on Hope to see you again next week.

  2. This sounds delish, Bobbi! I've never tried hatch chilies. I love spicy though! I'm sure I would love them. And for the record, I like kinda like the spots on the casserole dish. :)

  3. I am definitely going to try this - it looks very, very tasty! I think my girls would love it!

    1. It is so good, I really hope you give it a try!

  4. Sounds delicious! You have me wanting to try Hatch Chilies too :)

    1. Oh they are soooo good!! I have gone through 5 pounds of them and need to get more!!

  5. Green chile is pretty much awesome in anything. The canned stuff is horrible though - I feel sorry for folks that can't get the real thing...but thankfully, there are companies that will ship you green chile overnight on dry ice. A couple of things from a native New Mexican: Hatch is a small town, there is no way they can produce all the supposed green chile being sold as "Hatch." Green chiles are grown throughout the Mesilla Valley in NM all the way up to southern Colorado. Big Jims are one very popular medium heat, I like Sandias thrown in with them (but they are usually pretty small, and thus, harder to peel) - they are medium to hot. But there are many other varietals - just ask your grower/distributer. When you peel them: peel them in a colander, skin off, stems off, and the yellowish membrane the seeds are connected to out. The membrane is bitter hot no matter what variety you choose - the seeds aren't what is hot - the membrane is. When you pull off the membrane, most of the seeds come with it. Peel your chiles over a colander and a slow stream of water from your sink. Never, ever, ever put the skin/membranes into your disposal - they will wrap around the mechanisms and clog your sink pretty much immediately. I've never worried about random seeds going down the sink, but most of them stay in the colander anyway. If you can't get NM/CO green chile shipped to you, the frozen at your grocery store is much better than the canned. But I repeat: Nothing comes close to fresh roasted chiles. They freeze really well, you can use them all year without any problems.

  6. Question about the recipe.... In the list of ingredients, it says "baking powder," but in the instructions it says "baking soda"... Which is correct?

    1. I am sorry, it is baking powder. thanks for catching that for me!

  7. This looks delicious Bobbi, will have to try it out soon!

  8. It's in the oven! Double everything except the cheese.. Even though I am a cheese lover!!

    1. Ohhhh yay!! I have some chiles we roasted and froze this year, I need to make this again too!!