Hatch Chile Mexican Casserole Recipes

HATCH CHILE MEXICAN CASSEROLE

Steps:

• Roast and peel hatch chiles*
• Preheat oven to 350 degrees.
• Add ground beef to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalapeño, cumin, oregano, paprika, cayenne pepper, and salt and pepper.
• Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low for 3-5 minutes.
• Once meat is cooked through, grab out individual baking dishes to create the casseroles with. If you don't have individual baking dishes, you can use a bread pan to create the casserole.
• Grease each individual baking dish (I used four) then begin the layers. Lie 2 hatch chiles flat, then top with ground beef mixture, cheese (if you are eating dairy), 2 more hatch chiles, ground beef and more cheese. Repeat with other individual baking dishes.
• Place in oven and bake until cheese is melted, about 10 minutes.
• While casseroles bake, add avocados, cilantro, lime, lemon, olive oil, cumin and salt to a food processor and puree until smooth.
• Top casseroles with avocado puree.

HATCH GREEN CHILE MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)

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.

PINTO BEAN CASSEROLE WITH HATCH CHILES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
• Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
• Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

HATCH CHILE MEXICAN CASSEROLE

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.