Okay, I’m bonusing you nice people a recipe this week so you can have something delicious to have for Labor Day. I whipped this up last night to rave reviews.
The Hatch green chiles have been harvested, and you can find them at Kroger in Little Rock. Get the bag of them.
They are 1.25 pounds. Then roast them. You can eat them, freeze them or put them in a casserole. Here is my casserole with them.
Recipe adapted from www.whatagirleats.com
Recipe: Hatch Green Chile Casserole
- 1/4 pounds chiles, Hatch, poblanos, pasilla, or Anaheim chiles, charred, skins and seeds removed.
- 6 ounces queso fresco or cotija cheese, or any good melty cheese
- 12 ounces sharp cheddar cheese, grated
- 6 pieces of bacon, fried crisp and crumbled
- 4 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Roast chiles under the broiler or on a charcoal grill, turning often, until the skin is blackened. Place them in a paper bag and close tightly. When chiles are cool enough to handle, pull away and discard the seed and inside veins.
- Heat oven to 425 degrees F.
- Brush olive oil on the bottom of a 10.5″ x 7.5″ baking dish. Line with chiles.
- Cover chiles with about 2 ounces of crumbled melted cheese and 4 ounces of shredded cheddar. Throw some bacon on it. Repeat, ending with cheeses on top. And more bacon.
- In a bowl, beat 4 eggs, salt and pepper. Pour mixture over chiles and cheese. Cover with foil. Bake at 425 degrees F. for 40 minutes, or until cheese is hot and bubbly. Remove from oven and let rest 5-10 minutes to set.
- Casserole can be frozen. Cut into squares and wrap well.