Hatch Green Chile Mexican Breakfast Casserole Recipe 45 Food

HATCH CHILE MEXICAN CASSEROLE

Steps:

• Roast and peel hatch chiles*
• Preheat oven to 350 degrees.
• Add ground beef to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalapeño, cumin, oregano, paprika, cayenne pepper, and salt and pepper.
• Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low for 3-5 minutes.
• Once meat is cooked through, grab out individual baking dishes to create the casseroles with. If you don't have individual baking dishes, you can use a bread pan to create the casserole.
• Grease each individual baking dish (I used four) then begin the layers. Lie 2 hatch chiles flat, then top with ground beef mixture, cheese (if you are eating dairy), 2 more hatch chiles, ground beef and more cheese. Repeat with other individual baking dishes.
• Place in oven and bake until cheese is melted, about 10 minutes.
• While casseroles bake, add avocados, cilantro, lime, lemon, olive oil, cumin and salt to a food processor and puree until smooth.
• Top casseroles with avocado puree.

HATCH GREEN CHILE BREAKFAST CASSEROLE

Steps:

• In a large cast iron skillet, cook the sausage over medium high heat until completely cooked through. Add the bell pepper and cook for an additional 3 minutes to soften pepper. Break up sausage into small crumbles with spatula. Set aside 1/4 cup of meat and pepper mixture.
• Whisk together the eggs, milk, salt, and mustard.
• In a large bowl, combine the bread, egg mixture, green chiles, sausage and bell pepper, and 1 1/2 cups of the cheese. Stir to combine well. Cover with plastic or transfer to a large ziploc bag, then place in fridge and let sit for approximately 30 minutes or until egg mixture has been entirely absorbed.
• Preheat oven to 375 degrees Fahrenheit. Lightly grease and 8 inch spring form cake pan. Pour in the bread mixture. Top with reserved sausage and cheese then cover loosely with tin foil. Bake for 30 minutes. Remove foil and bake for an additional 10 to 15 minutes or until golden and set in the middle. Remove from oven and let rest for about 5 minutes before removing spring form. Garnish with green onion and serve with a drizzle of maple syrup if desired.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
• Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
• Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
• Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
• Repeat the layers (ENDING with the cheese).
• Spread the remaining soup mixture over the cheese.
• Bake uncovered for about 25 minutes or until hot and bubbly.

HATCH GREEN CHILE

Steps:

• Heat your stock pot on medium high heat and add oil. Add your pork and cook for 10-15 minutes stirring occasionally until browned.
• Next, add in the onions and continue to brown the onions with the pork. Add your flour and stir to combine. (If too thick you can add a teaspoon of oil so that the roux is manageable).
• Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps. Then, blend the chiles except for the reserved chiles into the blender and puree. Add in the green chilies, the chopped and the pureed chiles, the rest of your water, cumin, garlic salt, celery salt, and bouillon cubes.
• Stir well and allow the chile to come up to a boil. Drop your heat to medium low, cover and simmer for 45 minutes to an hour. Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve.
• Enjoy!

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS

Steps:

• Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
• Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
• Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
• Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.