Hatch Chile Relleno Casserole

By Chef Tom Fraker

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Yield: 6 servings

Ingredients

8 Hatch chiles or Pasilla Chiles, roasted and seeded

8 cups soy shreds or use half mozzarella and half cheddar

4 eggs

1 1/2 cups milk

2 tablespoons all purpose flour, sifted

1/2 teaspoon pepper

1/4 teaspoon coarse sea salt

Pico de Gallo seasoning, to taste

Add To

Directions:

Preheat oven to 350 degrees F.

Lightly oil baking dish with pan spray and set aside. Set peppers in the bottom of the dish in a single layer. Next sprinkle 1/2 of the cheese over the chiles. Repeat the last two steps, layering chiles and cheese, then set aside.

In a kitchen aid or mixing bowl, blend the eggs and the next 4 ingredients until well incorporated and frothy. Pour the mixture over the chiles and cheese. Sprinkle the top with the pico de gallo. Cook in the oven until eggs have set and a knife comes out clean when inserted into the center of the casserole. This will take about 45 minutes. Let it stand, uncovered for about 20 minutes.

I like to serve this dish with a couple of slices of fresh jalapeno peppers on top for garnish. Baby greens and pear tomatoes make for a nice accompaniment dressed with your favorite Melissa's Good Life Food Salad Dressing.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.melissas.com

Customer Comments

not rated

Tamara Johnson City, TX

“I just came across this recipe and had to try it-I am in love with the Hatch peppers! This was very delicious and will be making it again-thanks for sharing it!”

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