Hatch Chile Relleno Casserole with Ranchero Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 361 Calories

Ingredients

• 1 teaspoon salt
• 4 egg whites
• ⅓ cup all-purpose flour
• 1 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup evaporated milk
• 2 cloves garlic
• 1 (14.5 ounce) can chicken broth
• 1 red bell pepper, sliced
• ½ teaspoon cumin
• 1 medium white onion, diced
• 1 pound Oaxaca cheese, shredded
• 27 ounces canned Hatch chile peppers, sliced open
• 3 tablespoons New Mexico chile powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Step 2

Bake in the preheated oven until eggs are set, about 30 minutes.

Step 3

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 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.