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
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. 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 350o 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 garnished with scallions, tomato, and cilantro. Add a dollop sour cream, drizzled with some the Ranchero Sauce.