Hatch chiles are New Mexico's gift to the world.
Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Ingredients
- egg whites: 4 piece
- evaporated milk: 1 cup
- all-purpose flour: 0.33333 cup
- salt: 1 tsp
- Oaxaca cheese: 1 pound (shredded)
- ounces canned Hatch Chili peppers, sliced open: 27 piece
- vegetable oil: 2 Tbsp
- medium white onion: 1 piece (diced)
- garlic: 2 clove
- New Mexico Chili powder: 3 Tbsp
- salt: 1 tsp
- cumin: 0.5 tsp
- red bell pepper: 1 piece (sliced)
- all-purpose flour: 1 Tbsp
- chicken broth: 1 can (14.5 ounce can)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
-
Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
-
Bake in the preheated oven until eggs are set, about 30 minutes.
-
While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
-
Serve the sauce with slices of the chile relleno casserole.
