Chiles Rellenos for Breakfast? YES! (Chile Relleno Casserole)

Remove the stems and seeds from the roasted hatch chilies.

Chop the roasted hatch chilies into strips or rough pieces and set aside.

Heat a 10-inch skillet over medium heat and add about 1 tablespoon of olive oil.

Add the chopped onion and jalapeno peppers to the skillet and cook for about 5 minutes until softened.

Add 4 cloves of chopped garlic and cook for 30 seconds to 1 minute until fragrant.

Stir in 1 teaspoon of Mexican oregano, 1 teaspoon of ancho chili powder, 1 teaspoon of paprika, and 1/2 teaspoon of ground cumin, along with salt and pepper to taste.

Add 1 pound of canned fire roasted tomatoes to the skillet and stir everything together.

Reduce the heat and let the sauce simmer for at least 10 minutes to develop flavors.

Remove half of the sauce from the skillet and set aside.

Spread the remaining sauce in the bottom of the same skillet or a casserole dish.

Layer half of the roasted chilies over the sauce, followed by 1 cup of cheese.

Pour the remaining sauce over the chilies and cheese, then add the rest of the roasted chilies and half of the remaining cheese.

Beat 4 eggs and pour the mixture over the casserole, tilting the pan to distribute evenly.

Top with the remaining cheese and optionally sprinkle with paprika or chili flakes.

Preheat the oven to 350 degrees Fahrenheit and bake for 20 to 25 minutes until the eggs are set.

Equipment Needed

Allergens