Baked Hatch Chile Casserole

This Baked Hatch Chile Casserole is made of Hatch chiles, corn tortillas, black beans, corn, and ground turkey, then topped with melty, gooey mozzarella for a very Good and Good for You™ supper.

It started as Baked Stuffed Chile Rellenos. Halfway through carefully peeling the roasted peppers to leave them intact for stuffing, I thought,

“No one is going to do this.”

And flipped it into this Baked Hatch Chile Casserole made with chopped chiles. It’s not the prettiest dish, but it’s really good with a lot less fuss.

Many baked hatch casseroles contain egg or rice, and this one has neither. Plus, with the switch, you can swap out the fresh-roasted for canned, if you wish.

What are Hatch Chile Peppers? 

Fresh Hatch chiles are a type of pepper grown exclusively in the Hatch Valley region of New Mexico, and are available in late summer and early fall — and in stores, now.  

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Read on for more — including this easy recipe for Baked Hatch Chile Casserole with just over 200 calories and 15 grams of protein per serving.

But, hey — before you click and read more — I want to say thank you. ❤️  I know what a crowded inbox looks like, and I appreciate you! 👋🏻