Years ago I used to make a chile relleno casserole and as soon as I saw the chiles in my bag, I knew I needed to recreate a version for the GAPS Diet!
The original recipe came from a cookbook that I had when doing the Prism diet years ago. I didn’t have my cookbook anymore, but I was hoping my mother-in-law still did. I was in luck! She sent me the recipe and I got to work changing it.
This dish is extremely versatile and can be served for breakfast or dinner. As my husband and I were enjoying the finished product, we thought it could also be quite tasty with cooked chicken added. I’ll have to try that as a variation soon and let you know how it works.
Chile Relleno Egg Casserole
- 12 pastured eggs
- 1 cup coconut milk (for GAPS) or whole milk
- 1 tsp sea salt
- 12 whole Hatch green chiles
- 1/2 lb. Jack cheese, shredded
- 1/2 lb. cheddar cheese, shredded
- 1 cup tomato sauce
- Preheat oven to 350 degrees. Grease a 9×13 baking dish. Whisk eggs in a large mixing bowl. Whisk in milk and sea salt. Set aside.
- Split open chiles; remove seeds and and charred skin; rinse thoroughly. Drain on a towel.
- Mix cheeses together. (If you’re wondering why my cheddar cheese is so white, I used a goat milk cheddar cheese since I’m still working on re-introducing dairy into my diet.) Set aside 1/2 cup of cheese for topping.
- Alternate layers of chiles, cheese, and egg mixture. I did a total of three layers.
- Pour tomato sauce over the top layer and sprinkle on the reserved cheese.
- Bake for 1 hour or until the middle is set.
I enjoyed serving mine with some sautéed onions and mushrooms and sauerkraut.
What’s your favorite way to prepare roasted Hatch green chiles?
This post is part of Sunday School, Monday Mania, Fat Tuesday, Real Food Wednesday, Allergy Free Wednesday, Eat Make Grow Thursday, Simple Lives Thursday, Fight Back Friday, Freaky Friday, Farm Girl Friday, Pennywise Platter Thursday, Keep It Real Thursday, Whole Foods Wednesday, Simple Meals Friday, GAPS Friendly Fridays, Weekend Whatever.