Hatch chile relleno casserole with ranchero sauce –Indulge in a delightful culinary adventure with this fabulous Hatch Chile Relleno Casserole topped with a zesty Ranchero Sauce! Perfect for those who love a bit of spice and flavor in their meals, this casserole is sure to impress your family and friends. Let’s dive into this mouthwatering recipe!
Hatch Chile Relleno Casserole with Ranchero Sauce
This casserole is not only delicious but also incredibly easy to prepare. The combination of roasted Hatch chiles, melty cheese, and a rich Ranchero sauce make it a standout dish at any gathering.
Ingredients
- 6 to 8 medium Hatch chiles, roasted, peeled, and seeded
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup corn tortillas, cut into strips
- Ranchero sauce, for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a greased 9×13 inch baking dish, spread half of the corn tortilla strips on the bottom.
- Layer the roasted and peeled Hatch chiles over the tortilla strips, followed by a mix of the Monterey Jack and cheddar cheeses.
- In a mixing bowl, whisk together the eggs, milk, baking powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the layered chiles and cheese in the baking dish.
- Add the remaining tortilla strips on top, ensuring they are distributed evenly.
- Sprinkle the remaining cheese over the top layer of tortillas.
- Bake in the preheated oven for 35 to 40 minutes, or until the casserole is set and the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly before serving.
- Serve warm with a generous drizzle of Ranchero sauce over the top. Enjoy your delicious Hatch Chile Relleno Casserole!
This casserole is perfect for potlucks, family dinners, or even as a fulfilling lunch option. The combination of flavors is vibrant and truly satisfying!
