Hatch Chile Relleno Casserole with Ranchero Sauce Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Hatch Chile Relleno Casserole with Ranchero Sauce Recipe). 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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Hatch Chile Relleno Casserole with Ranchero Sauce Recipe

Ingredients

4 egg whites

1 cup evaporated milk

⅓ cup all-purpose flour

1 teaspoon salt

1 pound Oaxaca cheese

shredded

27 ounces canned Hatch chile peppers

sliced open

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

Blue Lagoon Margaritas

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-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.

Nutritional Information

Hatch Chile Relleno Casserole with Ranchero Sauce Recipe

Servings Per Recipe:8

Calories: 360.9

% Daily Value *

Protein: 20.2g 41%

Carbohydrates: 21.5g 7%

Dietary Fiber: 3.1g 12%

Sugars: 9g

Fat: 22.1g 34%

Saturated Fat: 12.2g 61%

Cholesterol: 69.8mg 23%

Vitamin A Iu: 899.2IU 18%

Niacin Equivalents: 1.8mg 14%

Vitamin B6: 0.1mg 8%

Vitamin C: 21.1mg 35%

Folate: 29mcg 7%

Calcium: 466.6mg 47%

Iron: 0.9mg 5%

Magnesium: 30.1mg 11%

Potassium: 251.3mg 7%

Sodium: 1240.2mg 50%

Thiamin: 0.1mg 8%

Calories From Fat: 199.1

*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.