I wanted to share what else I made for our neighborhood block party on St. Patrick’s Day, Hatch Green Chile Relleno Casserole, really good!
This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.
Hatch Green Chile Relleno Casserole
1 ½ 27oz. cans Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers
Preheat the oven to 350⁰.
Grease the bottom and sides of a 9×13 pan.
Reserve 1/2 cup of cheese for the top.
Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.
In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.
Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.
Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.
Allow the casserole to rest of 15 minutes before serving.