Chef Tom Fraker

New Mexico Hatch Pepper Casserole with Chef Ida's Roasted Tomatillo Salsa

Name: New Mexico Hatch Pepper Casserole with Chef Ida's Roasted Tomatillo Salsa
Prep time: 25 min
Cook time: 1 h 21 min
Total time: 1 h 46 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 pound tomatillos or tomatillo Milpero, husked and rinsed; 5 Serrano peppers, stems removed; 2 fresh garlic, unpeeled; 1 yellow onion, peeled; ¼ cup fresh cilantro; 1 teaspoon kosher salt; 2 tablespoon olive oil; 1 medium Melissa's Perfect Sweet Onion, minced; 1 tablespoon kosher salt; 1 tablespoons freshly ground pepper; 1 tablespoon granulated garlic; 1 pound sourdough bread, cut into 1-inch cubes; 4 each New Mexico Hatch Peppers (or Anaheim Peppers) roasted, peeled, seeded, diced; 1¾ cups sour cream; ½ cup tomatillo salsa; ¼ cup cilantro, minced; 10 large eggs; 3½ cups half-and-half

Rated 5.0 stars by 1 users

Servings

10 servings

Prep Time

25 minutes

Cook Time

1 hour 35 minutes

Author:

Chef Tom Fraker

Image of New Mexico Hatch Pepper Casserole with Chef Ida's 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
¼ cup fresh cilantro
1 teaspoon kosher salt

For the Casserole

2 tablespoon olive oil
1 medium Melissa's Perfect Sweet Onion, minced
1 tablespoon kosher salt
1 tablespoons freshly ground pepper
1 tablespoon granulated garlic
1 pound sourdough bread, cut into 1-inch cubes
4 each New Mexico Hatch Peppers (or Anaheim Peppers) roasted, peeled, seeded, diced
1¾ cups sour cream
½ cup tomatillo salsa
¼ cup cilantro, minced
10 large eggs
3½ cups half-and-half

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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.

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Filed in: Anaheim Peppers, Cilantro, Cinco de Mayo, Entree, Hatch Peppers, New Mexico Hatch Pepper Casserole with Chef Ida's Roasted Tomatillo Salsa, New Mexico Peppers, Organic Garlic, Organic Yellow Onions, Perfect Sweet Onion, Serrano Peppers, Tomatillo Milpero, Tomatillo Salsa, Tomatillos, Yellow Onion

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New Mexico Hatch Pepper Casserole with Chef Ida's Roasted Tomatillo Salsa