- **1/4 cup fresh cilantro** (chopped, for garnish)
- **1/4 cup chicken or vegetable broth** (optional, for thinning the sauce)
#### **Optional Toppings:**
- **Sliced avocado** (for creaminess)
- **Sour cream or Mexican crema** (for a cooling contrast)
- **Fresh lime wedges** (for a zesty finish)
- **Crumbled queso fresco** (for added texture and flavor)
This **Hatch chile relleno casserole with ranchero sauce** is a perfect **Southwest-inspired dish** for brunch, dinner, or potlucks. Packed with **roasted Hatch chiles**, **cheesy goodness**, and a **flavorful ranchero sauce**, it’s a crowd-pleaser that’s easy to make and full of **authentic Mexican flavors**.
Steps
# How to Make Hatch Chile Relleno Casserole with Ranchero Sauce
If you're craving a flavorful, cheesy, and comforting dish, this **Hatch Chile Relleno Casserole with Ranchero Sauce** is a must-try! Packed with smoky Hatch chiles, gooey cheese, and a zesty ranchero sauce, this casserole is perfect for breakfast, brunch, or dinner. Follow these detailed steps to create a crowd-pleasing dish that’s easy to make and bursting with Southwestern flavors.
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## **Ingredients**
### For the Casserole:
- 8-10 roasted Hatch chiles (fresh or canned), peeled and seeded
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled queso fresco (optional, for topping)
### For the Ranchero Sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (for garnish)
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## **Step-by-Step Instructions**
### **Step 1: Prepare the Hatch Chiles**
1. Roast fresh Hatch chiles over an open flame or under a broiler until charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
2. Peel off the skins, remove seeds, and slice the chiles into strips. Set aside.
### **Step 2: Make the Ranchero Sauce**
1. Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
2. Stir in minced garlic and cook for 1 minute.
3. Add diced tomatoes, tomato sauce, cumin, smoked paprika, chili powder, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally. Set aside.
### **Step 3: Prepare the Casserole Batter**
1. In a large bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
2. Fold in shredded Monterey Jack and cheddar cheese.
### **Step 4: Assemble the Casserole**
1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Layer half of the roasted Hatch chiles on the bottom of the dish.
3. Pour the egg and cheese batter over the chiles, ensuring even coverage.
4. Top with the remaining Hatch chiles.
### **Step 5: Bake the Casserole**
1. Bake in the preheated oven for 30-35 minutes, or until the casserole is golden brown and set in the center.
2. Remove from the oven and let it cool for 5 minutes.
### **Step 6: Serve with Ranchero Sauce**
1. Slice the casserole into squares and serve warm.
2. Drizzle with the prepared ranchero sauce and garnish with crumbled queso fresco and fresh cilantro.
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## **Tips for Success**
- Use fresh Hatch chiles during their peak season (August-September) for the best flavor.
- For a spicier kick, leave some seeds in the chiles.
- Make the ranchero sauce ahead of time and store it in the fridge for up to 3 days.
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This **Hatch Chile Relleno Casserole with Ranchero Sauce** is a delicious twist on a classic Mexican dish. With its layers of smoky chiles, creamy cheese, and tangy sauce, it’s sure to become a family favorite. Try it today and enjoy the bold flavors of the Southwest!