Description
Discover how to make a delicious Breakfast Hatch Chili Relleno Casserole that will impress your taste buds and elevate your brunch game.
Ingredients
- 1 can (765 g) whole green chiles or fresh Roasted Green Chile
- 1 lb (454 g) beef cheese, grated
- 1 lb (454 g) Monterrey Jack cheese, grated
- 4 eggs, separated
- 2 cups (480 ml) vegetable oil
- 2 Tbsp (30 ml) Flour
Instructions
- Set your oven to 350° F and ensure both cheeses are grated, then keep them aside. Lightly coat a 9 x 13 baking dish with non-stick spray.
- Remove seeds from the green chiles, open them up, and place half of them at the bottom of the dish.
- Layer the grated beef cheese over the green chiles. Although it may appear excessive, it’s ideal.
- Arrange the remaining green chiles over the beef cheese, making sure there are no gaps.
- Sprinkle the entire amount of grated Monterrey Jack cheese evenly over the green chiles.
- Using an egg separator, separate the yolks from the whites and keep the yolks aside.
- Whip the egg whites in another bowl using a mixer until they form peaks and put them aside.
- Combine the egg yolks with flour and vegetable oil, mixing thoroughly. Carefully fold the stiff egg whites into the yolk, flour, and oil mixture.
- Carefully drizzle the combined mixture over the green chile relleno casserole, spreading it uniformly.
- Cover the dish with foil and place it in the preheated oven. Bake for one hour with the foil on, then remove the foil and bake for an additional 5-10 minutes to achieve browning.
- Take it out of the oven and let it sit for at least 10 minutes before serving.
Notes
- Thoroughly deseed the green chiles to prevent any bitterness in the dish.
- Layering the beef and cheese generously will enhance the casserole’s richness and flavor.
- Folding stiff egg whites into the yolk mixture creates a light, fluffy topping for the casserole.
