Chile Relleno Casserole





Yield 4 servings

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Chile Relleno Casserole Recipe


  • 5 Whole roasted Hatch chiles
  • 1 Cup grated cheddar cheese
  • 1 Cup grated pepper jack cheese
  • 2 Eggs 
  • 2 Tbsp. all-purpose flour
  • 1/4 Cup milk
  • 1/4 Tsp salt
  • Salsa of your choice


  1. Preheat oven to 350 degrees. 
  2. Spray a 8-in x 8-in (or 9-in x 9-in) casserole dish with non-stick spray.
  3. Carefully cut open Hatch chiles and remove seeds. Pat dry with paper towel.
  4. Reserve 1/4 cup of mixed cheese. Evenly fill chiles with the rest of grated cheese mixture. 
  5. Separate eggs. Mix yolks well with flour, milk, and salt. 
  6. Beat egg whites until soft peaks. Fold the egg whites into the yolk mixture until combined.
  7. Spread egg mixture over chiles in dish. Sprinkle remainder of cheese on top.
  8. Bake for 45 minutes. Remove from oven and let sit for 5 minutes before serving with salsa.


This is a great base casserole you can easily make a fuller meal! Add cooked breakfast sausage for the perfect brunch dish, or cooked ground beef or chicken for an easy dinner meal.