How to Make Hatch Chile Relleno Casserole with Ranchero Sauce - A Step-by-Step Guide

One of the most beloved and celebrated ingredients in Southwestern cuisine is the Hatch chile. These flavorful and slightly spicy peppers are grown exclusively in the Hatch Valley of New Mexico, where the combination of warm days, cool nights, and nutrient-rich soil create the ideal growing conditions. Hatch chiles have a unique and complex flavor that adds a delicious kick to any dish, making them the perfect ingredient for this Hatch Chile Relleno Casserole with Ranchero Sauce.

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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
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    361 cal.

    • Total Fat: 22g
    • Saturated Fat: 12g
    • Cholesterol: 70mg
    • Sodium: 1240mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 3g
    • Total Sugars: 9g
    • Protein: 20g
    • Vitamin C: 21mg
    • Calcium: 467mg
    • Iron: 1mg
    • Potassium: 251mg