Hatch Chile Relleno Casserole with Ranchero Sauce is a comforting and flavorful dish that brings the essence of classic chiles rellenos to your table with a simpler, casserole-style preparation. This dish features layers of roasted Hatch chiles stuffed with cheese, nestled in a fluffy egg mixture, and baked to perfection. The result is a savory, cheesy casserole with a mild, smoky heat that’s both satisfying and easy to make. Topped with a vibrant, homemade ranchero sauce made from tomatoes, onions, and spices, this casserole is bursting with Southwestern flavors. Perfect for breakfast, brunch, or dinner, this casserole is a crowd-pleaser that pairs wonderfully with a side of refried beans and fresh tortillas.
Ingredients:
For the Casserole:
- 6-8 Hatch chiles, roasted, peeled, and seeds removed
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Ranchero Sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- Prepare the Hatch Chiles:
- Lay half of the roasted Hatch chiles in a single layer on the bottom of the prepared baking dish. Sprinkle half of the Monterey Jack and cheddar cheeses over the chiles. Repeat with the remaining chiles and cheese to create two layers.
- Make the Egg Mixture:
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. Pour the egg mixture evenly over the layers of chiles and cheese in the baking dish.
- Bake the Casserole:
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is set and lightly golden on top. A toothpick inserted into the center should come out clean.
- Prepare the Ranchero Sauce:
- While the casserole is baking, heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute. Stir in the diced tomatoes, tomato sauce, cumin, chili powder, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Serve:
- Remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve topped with warm ranchero sauce. Garnish with freshly chopped cilantro.
Hatch Chile Relleno Casserole with Ranchero Sauce is a delicious and hearty dish that captures the flavors of traditional chile rellenos in an easy-to-make casserole form. The combination of roasted chiles, melted cheese, and savory ranchero sauce makes this a perfect meal for any occasion, bringing the warmth and taste of the Southwest to your table.
