Best 8 Baked Hatch Chile Rellenos Recipes

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Baked Hatch Chile Rellenos are a delicious and traditional dish that combines the heat and flavor of Hatch chiles with the creamy richness of cheese and egg. Creating this indulgent meal is a true culinary experience. Our journey begins with meticulously selecting the freshest Hatch chiles, renowned for their captivating smoky flavor. These gems are then roasted to perfection, unlocking their full potential. Once the chiles are prepared, we carefully stuff them with a delectable mixture of cheese, often Oaxaca or Monterey Jack, and sometimes other ingredients such as picadillo or beans. Dipped in a light egg batter, the chiles are then gently placed in a baking dish and baked until golden brown and irresistibly crispy. Atop this symphony of flavors, a rich and savory sauce, either red or green chile-based, is poured, adding an extra layer of depth and complexity. The result is a harmonious blend of textures, flavors, and aromas that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Easy chiles rellenos with a bright, fresh flavor, whether you fill them with cheese, beef, turkey, chicken, or pork.

Provided by Molly Watson

Categories     Dinner     Entree

Time 50m

Yield 4

Number Of Ingredients 8

8 large green chiles ( New Mexico green chiles, Anaheims, or Poblanos)
1 tablespoon vegetable oil (or lard )
1/4 onion (minced)
1 clove garlic (minced)
1 pound lean ground beef, ground pork, lean ground turkey or chicken (or shredded mild white cheese)
Sea salt (to taste)
1 tablespoon fresh lime juice
2 cups tomato sauce (or your favorite Mexican tomato-based sauce)

Steps:

  • Preheat an oven to 400 F. If you like, roast the chiles to blister (and remove) skin. You can do this by charring them over a gas burner, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a very hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily.
  • Whether you've roasted the chiles or not, cut a slit in each chile starting at the stem end and going about halfway down the chile. Remove as many seeds as you can from each chile and set them aside.
  • Heat a frying pan over high heat. Add the oil, onion, and garlic. Cook, stirring, until fragrant.
  • For meat fillings: Add the ground meat, if using, and cook, stirring, until meat is cooked through and browning (you may need to remove excess fat from the pan to get good browning). Use a spoon to remove fat from ​the pan or drain the meat on paper towels. Return the meat to the pan, add salt to taste and lime juice. For cheese filling: transfer the cooked onions and garlic to a large bowl, let them cool off slightly, and then toss them with the cheese.
  • Stuff the chiles with meat or cheese. Lay in a very lightly oiled baking pan and bake until the chiles are soft and the filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.
  • Meanwhile, prepare the creamy spicy tomato sauce.
  • Remove the chiles and top them with the sauce (or put the chiles on plates first and then top with sauce). Serve with extra sauce at the table for people to add as they like.

Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 34 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 5 g, Fat 18 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

BAKED HATCH CHILE RELLENOS



Baked Hatch Chile Rellenos image

Central Market was celebrating the Hatch chile harvest and included the recipe on which this is based in their weekly flyer. Heat level of the chiles was HIGHLY variable, though flavor was too mild. Use Poblanos for better consistency and flavor

Provided by Toby Jermain

Categories     Cheese

Time 1h15m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 1/4 cups finely chopped onions
4 cloves garlic, minced
2 cups frozen corn kernels
salt & freshly ground black pepper
1 bunch fresh cilantro, stemmed and chopped
8 mild hatch chiles, seeded and deveined,stems trimmed but left intact (or Poblano chiles)
8 ounces goat cheese or 8 ounces monterey jack cheese
2 cups sour cream or 2 cups creme fraiche
2 cups shredded sharp cheddar cheese (about 8 oz)

Steps:

  • *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
  • Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
  • Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
  • **Queso fresco in really too mild.
  • Use the goat cheese even though it’s not authentic!
  • Preheat oven to 350 degrees F.
  • Spray a 9"x13" baking dish with nonstick spray.
  • Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
  • Add corn and salt and pepper to taste, and continue to saute until corn is done.
  • Add cilantro, adjust seasoning, and set aside to cool.
  • Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
  • Remove chiles from water, drain well, and wipe dry inside and out.
  • Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
  • Place stuffed chiles in prepared baking dish, open side up.
  • Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
  • Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
  • Serve with Mexican rice, refried beans, and hot corn tortillas.

CHILES RELLENOS BREAKFAST BAKE



Chiles Rellenos Breakfast Bake image

My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 10

1 package (20 ounces) refrigerated shredded hash brown potatoes
1 can (27 to 28 ounces) whole green chiles
1 cup chunky salsa
1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
2 cups shredded Mexican cheese blend
6 large eggs
1/2 cup 2% milk
1/4 teaspoon ground cumin
Salt and pepper to taste
Optional ingredients: Warm flour tortillas (8 inches), sour cream and salsa

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

SENOR PICO'S BAKED CHILE RELLENOS



Senor Pico's Baked Chile Rellenos image

From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.

Provided by Miss Annie

Categories     Cheese

Time 40m

Yield 6 Rellenos

Number Of Ingredients 7

6 canned whole green chilies or 6 fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
senor pico's picante sauce

Steps:

  • Rinse the chiles and discard the seeds.
  • Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
  • Dust the chiles with flour.
  • Beat egg whites until stiff.
  • Beat egg yolks and fold into whites.
  • Add melted butter (should not be hot) to the egg mixture.
  • Grease generously a 8x8 baking dish.
  • Pour a thick coating of batter on bottom of dish.
  • Place chiles on top of batter, and spoon remaining batter over chiles.
  • Bake at 375° for 15 minutes.
  • Top with Picante sauce.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared in "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
2 pounds ground chicken
1 white onion, chopped
1 garlic clove, minced
1 3/4 pounds plum tomatoes, seeded and diced
2 dried bay leaves
1/2 cup raisins
1/2 cup green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 cup finely chopped cilantro, plus small sprigs for serving
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup slivered almonds
Coarse salt
12 fresh poblano chiles
Mexican crema or sour cream, for serving
Lime wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high until almost smoking. Add chicken; cook, stirring frequently, until lightly browned and cooked through, about 8 minutes. Transfer to a bowl.
  • Heat remaining 2 tablespoons oil in same skillet over medium-high. Cook onion, stirring occasionally, until translucent, 2 minutes. Add garlic; cook, stirring, 1 minute. Add tomatoes and bay leaves, and reduce heat to medium-low; simmer until tomatoes are soft, 15 minutes.
  • Stir in raisins, olives, and capers; cook 3 minutes. Add chicken; cook 5 minutes. Stir in chopped herbs and almonds, and season with salt. Let cool. (Filling may be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature; discard bay leaves.)
  • Preheat oven to 350 degrees. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
  • Spoon filling into each chile, dividing evenly; arrange in a baking dish. Bake until heated through, 15 minutes. Serve immediately with crema, cilantro sprigs, and lime wedges.

HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE



Hatch Chile Relleno Casserole with Ranchero Sauce image

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.

Provided by Baking Nana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 15

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
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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-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 : Calories 360.9 calories, Carbohydrate 21.5 g, Cholesterol 69.8 mg, Fat 22.1 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 12.2 g, Sodium 1240.2 mg, Sugar 9 g

PUFFY CHILES RELLENOS CASSEROLE



Puffy Chiles Rellenos Casserole image

Here's a wonderfully zesty casserole that's much lower in fat and easier to assemble than traditional chile rellenos. I don't remember where I got the recipe, but I've enjoyed this layered entree for years. --Marilyn Morey of Mallard, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

4 cans (7 ounces each) whole green chiles, drained
8 flour tortillas (6 inches), cut into 1-inch strips
2 cups shredded part-skim mozzarella cheese
2 cups shredded reduced-fat cheddar cheese
3 cups egg substitute
3/4 cup fat-free milk
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon paprika
1 cup salsa

Steps:

  • Cut along one side of each chile and open to lie flat. Coat a 13x9-in. baking dish with cooking spray. Layer half of the chiles, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers. , In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika., Bake, uncovered, at 350° for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.

Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

Tips:

  • Choose ripe, firm hatch chiles for the best flavor and texture.
  • Roast the hatch chiles before peeling and seeding them to make them easier to work with.
  • Use a sharp knife to carefully slit the hatch chiles open and remove the seeds.
  • Stuff the hatch chiles with a variety of fillings, such as cheese, beans, rice, or meat.
  • Dip the stuffed hatch chiles in egg batter before frying them to help them hold their shape.
  • Fry the stuffed hatch chiles in hot oil until they are golden brown and crispy.
  • Serve the stuffed hatch chiles with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Baked hatch chile rellenos are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a variety of fillings and dipping sauces to choose from, there is something for everyone to enjoy. So next time you're looking for a new and exciting dish to try, give baked hatch chile rellenos a try. You won't be disappointed!

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