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
- 4 egg whites
- 1 cup evaporated milk
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 pound Oaxaca cheese, shredded
- 27 ounces canned Hatch chile peppers, sliced open
Sauce
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 2 cloves garlic
- 3 tablespoons New Mexico chile powder
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 red bell pepper, sliced
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can chicken broth
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.
Step 2
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.
Step 3
Bake in the preheated oven until eggs are set, about 30 minutes.
Step 4
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.
Step 5
Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 361 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat12g | 61% |
Cholesterol70mg | 23% |
Sodium1240mg | 54% |
Total Carbohydrate22g | 8% |
Dietary Fiber3g | 11% |
Total Sugars9g | |
Protein20g | |
Vitamin C21mg | 106% |
Calcium467mg | 36% |
Iron1mg | 5% |
Potassium251mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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