Description
This easy casserole combines smoky roasted Hatch chiles, a blend of melty cheeses, and a creamy egg custard for the ultimate Southwestern comfort food. Perfect for fall gatherings, weeknight dinners, or potlucks, it’s a fuss-free twist on classic chile rellenos.
Ingredients
- 6–8 large Hatch chiles, roasted, peeled, and seeded (about 12–14 oz)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 cup cottage cheese
- 6 large eggs, room temperature
- 1 cup whole milk (or half-and-half)
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
- Chopped fresh cilantro or green onions, for garnish (optional)
Instructions
- Preheat your oven’s broiler to high (or set grill to medium-high).
- Arrange Hatch chiles on a baking sheet and roast, turning every 2-3 minutes, until skins are blistered and blackened (about 10 minutes total).
- Transfer roasted chiles to a bowl and cover with foil for 10 minutes to steam.
- Peel off the charred skins, remove stems and seeds, and set aside.
- In a large bowl, whisk together eggs, milk, cottage cheese, cream cheese, flour, baking powder, salt, pepper, garlic powder, and onion powder until smooth.
- Fold in the shredded cheeses, reserving 1/2 cup for topping.
- Grease a 9×13-inch casserole dish lightly with butter or nonstick spray.
- Spread half of the roasted Hatch chiles evenly in the bottom of the dish.
- Pour half the cheese-custard mixture over the chiles, spreading gently to cover.
- Repeat with remaining chiles and custard mixture.
- Sprinkle reserved cheese on top.
- Preheat oven to 350°F (175°C).
- Cover casserole loosely with foil and bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes, until top is golden and set, and a knife inserted in center comes out clean.
- Let casserole rest for 10 minutes before serving.
- Garnish with chopped cilantro or green onions, if desired.
Notes
For best flavor, roast chiles yourself and shred cheese fresh. Drain cottage cheese slightly to avoid watery custard. Use gluten-free flour for GF adaptation. Let casserole rest before slicing for clean servings. Can be made ahead and reheated. Substitute Anaheim or poblano chiles if Hatch are unavailable.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 270
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 16
Keywords: hatch chile casserole, chile relleno casserole, comfort food, fall recipes, southwestern casserole, easy dinner, cheesy casserole, gluten-free option, vegetarian, make ahead