Nuevo Austin Hatch Chiles Rellenos Bake

servings: 4-6
Prep Time: 30 Min
Cook Time: 20 Min

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  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 lb lean ground meat
  • 1 can corn
  • 1 can black beans, half liquid drained
  • 1 3/4 cups salsa
  • 1 tbsp cumin powder
  • 1 tbsp Chili powder
  • 8-10 roasted Hatch chiles, seeded and split open (chop 2 and reserve the rest)
  • 1/2 cup jalapeƱo or Hatch Jack cheese, grated
  • 8 oz Philadelphia Chive Whipped Cream Cheese
  • 1/2 bunch cilantro, chopped
  • Juice of 1 lime


Saute onions and garlic in oil. Add beef and saute until browned. Add the chopped chiles, corn, beans, salsa, cumin, and chili powder. Saute a few minutes until salsa is no longer watery. Remove from stovetop and set aside. Preheat oven to 350. Lightly grease 8x8 or 9x9 casserole dish. Layer four of the roasted chiles, half of the meat filling, and 1/4 cup cheese. Repeat layer once more, finishing with cheese. Bake for 15-20 minutes. While casserole is baking, make the lime creme. In a medium bowl, whisk together Philadelphia Chive Whipped Cream Cheese, cilantro, and lime juice. Set aside. When the casserole is done, remove from oven, slice, and serve with a dollop of lime creme.

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