HATCH CHILE RELLENO CASSEROLE

by Nanny Bubby

Total Time:

Serves:

8-10 Hatch Chiles roasted, peeled, and seeded
2 cups Monterey Jack or Oaxaca cheese shredded (or a mix with cheddar)
4 large eggs
1 1/2 cups milk (or half-and-half for richer texture)
3 Tbsp. flour (or masa harina for a Southwestern twist)
1 tsp. baking powder
1/2 tsp. cumin
to taste salt and pepper
1 lb. ground beef or Chorizo (optional) cooked and seasoned, for a meatier casserole
Optional toppings: enchilada sauce, salsa, sour cream, avocado

Preheat oven to 375°
Prep the chiles
Roast, peel, and seed your Hatch chiles. Lay them flat on paper towels to dry a bit.
Layer the casserole
Grease a 9x13baking dish.
Spread half the chiles in a layer on the bottom.
Sprinkle with half the cheese (and half the meat if using).
Add the rest of the chiles, then the rest of the cheese (and meat).
Make the egg mixture
In a bowl, whisk eggs, milk, flour, baking powder, cumin, salt, and pepper.
Pour evenly over the chile/cheese layers.
Bake
Bake uncovered at 375°F for 35–40 minutes, until puffed, set, and golden.
Serve
Let cool for 10 minutes before slicing. Top with warm enchilada sauce or salsa, plus sour cream or avocado slices.
Enjoy!