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Green Chile Relleno Casserole

This Hatch chile casserole is a New Mexican comfort delight. For a bonus, dust the oiled baking dish with grated parmesan cheese for a toasty browned crust.Note: If you don’t have fresh green chiles, substitute with canned or frozen Hatch chiles. August to September is best time to check markets for fresh Hatch chiles. Serves 8 Heat Level: Mild (choice of NuMex chile determines heat) 3–4 cups Hatch chiles, roasted, peeled, seeded, cut into strips coarsely chopped6 eggs2 cups milk3 Tbsp. unsweetened corn bread flour1 tsp. Mexican oregano flakes, rubbed1/2 tsp white pepper, freshly ground1 tsp. sea salt1 1/2 cups jalapeño jack cheese, grated1/2 cup sharp white cheddar, grated1 tsp. butter for baking dish, room tempurature2 Tbsp. Parmigiano Reggiano cheese, finelygrated for baking dishGarnish:2 scallions, sliced thin1/4 cup cilantro, chopped1/2 cup tomato, chopped (optional) sour cream. 1. In a large bowl, whisk together the milk, eggs, flour, salt, pepper, oregano; set aside.2. Prepare a 9 x13 inch casserole dish by smearing it with the butter. Add the parmesan cheese and shake around to cover the dish.3. Combine the jack and chedder cheese. Add a layer of chile and cheese. Repeat again with the chile and cheese.4. Pour egg mixture over the top. Sprinkle top with a final amount of cheese and some green chile. Let it rest for about 10 minutes.5. Preheat oven to 350 degrees F; bake for 30—40 minutes or until casserole has set up and the cheese has browned on top. Remove from oven and let rest for 10 minutes.Serve with garnishes, drizzle with some the Ranchero Sauce and add a dollop sour cream.

Ranchero Sauce

This sauce is also perfect for huevos rancheros, tacos, burritos and tortilla chips and dip. Yield: 2 cups. Heat Level: Medium Hot 2 Tbsp. extra virgin olive oil1 medium white onion, minced2 garlic cloves, minced2 Tbsp. New Mexico red chile powder (Chimayo, Hatch or Dixon)1 tsp. sea salt1/2 tsp. cumin, powder (preferably roasted)1 Tbsp. masa or all-purpose flour1 red bell pepper, chopped 1/2 cup diced tomato2 cups chicken broth, low sodium1. Heat oil to medium in a quart saucepan. Saute onion and garlic for 2 minutes; add chile powder, salt, cumin, masa; stir for 2 minutes.2. Add bell pepper, tomato, broth while stirring to remove any lumps. Bring to a boil; reduce heat to low; cover and simmer for about 12 minutes. Stir a few times so sauce will not burn. Use an emersable blender or transfer 1 cup to a blender and pulse a few times and return to the pot; this will thicken the sauce a bit. Serve the sauce drizzled on servings of the chile relleno casserole. Save any left over for eggs, burritos, tacos etc. © 2021 Larry Noggle www.peppahead.com
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