Hatch Chile Mexican Casserole Recipes

Steps:

• Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 350 degrees F. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Optional: Serve with sour cream, picante sauce, cilantro, and flour or corn tortillas.

Steps:

• Preheat oven to 350 F. Add ground meat to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalepeno, cumin, oregano, paprika, cayenne, and salt and pepper. Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low 3-5 minutes. Use a bread pan to create casserole. Grease pan, then 4 hatch chiles, topped with ground meat, cheese, then repeat. Place in oven and bake until cheese is melted, about 10 minutes. When casserole is baking, add avocados, cilantro, lime, lemon, olive oil, cumin, and salt to food processor. Puree until smooth. Top casserole with puree and serve.

Steps:

• *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
• Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
• Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
• **Queso fresco in really too mild.
• Use the goat cheese even though it’s not authentic!
• Preheat oven to 350 degrees F.
• Spray a 9"x13" baking dish with nonstick spray.
• Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
• Add corn and salt and pepper to taste, and continue to saute until corn is done.
• Add cilantro, adjust seasoning, and set aside to cool.
• Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
• Remove chiles from water, drain well, and wipe dry inside and out.
• Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
• Place stuffed chiles in prepared baking dish, open side up.
• Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
• Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
• Serve with Mexican rice, refried beans, and hot corn tortillas.

Steps:

• Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
• Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
• Add the chiles, then whisk in the stock and the seasonings.
• Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
• May keep refrigerated for up to 5 days; freezes well.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
• Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
• Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.