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September 16, 2025
Hatch Chile Relleno Casserole with Ranchero Sauce Recipe
Hatch chile relleno casserole celebrates New Mexico's gift to the culinary world with layers of distinctive Hatch chiles and melted cheese wrapped in convenient casserole format. This regional specialty showcases the unique flavor of Hatch chiles that can't be replicated by any other pepper variety. The casserole preparation makes traditional chile rellenos more accessible while the ranchero sauce adds authentic Mexican flavors that complement the chiles perfectly.
Hatch chiles are New Mexico’s gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients
4 egg whites
1 cup evaporated milk
⅓ cup all-purpose flour
1 teaspoon salt
1 pound Oaxaca cheese, shredded
27 ounces canned Hatch chile peppers, sliced open
Sauce:
2 tablespoons vegetable oil
1 medium white onion, diced
2 cloves garlic
3 tablespoons New Mexico chile powder
1 teaspoon salt
½ teaspoon cumin
1 red bell pepper, sliced
1 tablespoon all-purpose flour
1 (14.5 ounce) can chicken broth
Directions
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.
Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
Bake in the preheated oven until eggs are set, about 30 minutes.
While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts (per serving)
| 361 | Calories |
| 22g | Fat |
| 22g | Carbs |
| 20g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 361 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 12g | 61% |
| Cholesterol 70mg | 23% |
| Sodium 1240mg | 54% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 3g | 11% |
| Total Sugars 9g | |
| Protein 20g | 40% |
| Vitamin C 21mg | 23% |
| Calcium 467mg | 36% |
| Iron 1mg | 5% |
| Potassium 251mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
