- Rating:
- Servings:
- 10
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- For the salsa:
- 1 pound Tomatillos -- husked and rinsed
- 5 Serrano Chiles -- stems removed
- 2 Fresh Garlic -- unpeeled
- 1 Yellow Onion -- peeled
- 1/4 cup Fresh Cilantro
- 1 tsp. Kosher Salt
- For the casserole:
- 2 Tbsp. olive oil
- 1 medium Melissa's Perfect Sweet Onion -- minced
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Freshly Ground Pepper
- 1 Tbsp. Granulated Garlic
- 1 pound sourdough bread -- cut into 1-inch cubes
- 4 each New Mexico Hatch Chiles -- roasted; peeled; seeded; diced
- 1 3/4 cups sour cream
- 1/2 cup Tomatillo Salsa
- 1/4 cup minced cilantro
- 10 large eggs
- 3 1/2 cups half-and-half
Directions
For the salsa:
Heat oven to 400 degrees.
Place tomatillos, chiles, garlic, and onion on a baking sheet. Roast in oven about 25-30 minutes or until onion is tender and tomatillos have released their juice. Let cool. Squeeze the garlic out of its paper skin. Add all ingredients to a food processor and puree.
For the casserole:
Heat the oil in a pan over medium heat. Add onion, and season with the salt, pepper and garlic. Cook until translucent set aside.
