Chile Relleno Frittata

Preparation 15 Minutes Cook Time 80 Minutes Total Time 1:35 Serves 10 Servings     adjust servings


  • 1 pound of potatoes
  • 1 pound of calabacita squash
  • 1 teaspoon olive oil
  • 2 pounds of chorizo
  • 6 large roasted hatch chiles*
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 18 eggs


  1. Preheat the oven to 375 degrees.
  2. Slice the potatoes and calabacita squash into thin triangles. Combine with olive oil on a baking sheet and bake for 45 minutes.
  3. Heat a pan over medium heat and add the chorizo, removed from its casing, to create sausage crumbles.
  4. Rinse the hatch chile peppers under running water to remove the outside paper-like skin and the seeds. Dry the chiles with paper towels then slice into one inch strips.
  5. After the vegetables are done roasting, layer them in the bottom of a large 9x13 inch pan.
  6. Reduce the oven temperature to 350 degrees.
  7. Add half of the chorizo on top of the vegetables, and then add half of the hatch chile pepper strips on top of the chorizo.
  8. Next, whisk the eggs with salt and pepper and pour over the dish.
  9. Add remaining chorizo and chiles on top of the egg mixture.
  10. Bake the casserole for 25-30 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).
  11. Let cool for at least 5 minutes then slice and serve.


Recipe Notes

If you can't find pre-roasted hatch chiles, follow these instructions to roast them:

  1. Set your oven to broil. Line a baking sheet with aluminum foil.
  2. Place the poblano peppers on the foil and place under broiler until blistered and slightly blackened. This will take approximately 10 minutes – turn them over every 3 minutes to be sure they are evenly charred.
  3. Once they peppers are evenly blistered and charred, remove from oven and let cool.
  4. Once the peppers are cool to the touch, remove their skin and seeds under running water or in a bowl of water.
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