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New Mexico Hatch Chile Casserole with Chef Idas Roasted Tomatillo Salsa
By Chef Tom Fraker

New Mexico Hatch Chile Casserole with Chef Idas Roasted Tomatillo Salsa

Ingredients

For the salsa
1 pound Tomatillos or Tomatillo Milpero -- husked and rinsed
5 Serrano Peppers -- 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 Peppers -- (or Anaheim Peppers) 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, peppers, 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.

In a large bowl, combine bread, Hatch Peppers, sour cream, sautéed onion, tomatillo salsa, and cilantro until well blended. Place the mixture into a buttered 13-by-9-inch baking dish and set aside.

Whisk the eggs with the half-and-half in a separate large bowl and pour over the bread mixture. Adjust the seasonings, if needed, cover and refrigerate overnight so it will set.

The next day, preheat the oven to 350ºF. Remove the casserole from the refrigerator 30 minutes before you plan to bake it. Bake the casserole until set and golden brown. This should take about 1 hour. Top with salsa and sour cream, if desired, and serve hot. Makes about 10 servings.