Do all you chili-heads out there know what happens each August in the Southwest? If you said “Hatch chili season!” give yourself a gold star!
That’s when the Hatch chilies ripen and appear, stacked high in boxes, along with the big BBQ-like chili roasters billowing grassy smelling smoke in front of grocery stores everywhere. The best deal is to buy the peppers by the box and most stores will roast them for you for free.
Soon everyone’s Facebook and Instagram feeds will be saturated with pictures of deliriously happy people and their green burritos and stuffed peppers wrapped in bacon.
Even I buy a box and with my tea and crumpet taste buds because the flavor and heat are so beautifully balanced.
That box o’ peppery goodness seems like an endless supply until you start using them and watch your supply dwindle knowing you’ll have to wait a whole year before they’re in season again.
You can read about the whole phenomenon here: Are You Missing out on Hatch Chilies?
If you don’t live in the Southwest and would like to try some Hatch chilies they will express ship them to you here: 2 Lb. Premium Roasted Hatch Green Chile, Medium Flavor
So, you bought a box of Hatch chilies – now what do you do?
You surround yourself with recipes that celebrate the pepper, like this one . . .
You can serve peppers for breakfast, lunch or dinner with this moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!
Of course, you could substitute other varieties of roasted chili peppers according to your taste, just be sure they’re roasted as raw peppers would be a little harsh in this casserole.
There’s sour cream built right into this recipe so you get the chili flavor but not as much heat.
Hatch Chili and Tomato Casserole
Yield: 8 servings Prep time: 30 minutes Cook time: 50 minutes
What You’ll Need:
- 8 cups cubed bread – enough to cover the bottom of your casserole dish *see tip below
- 1 cup diced Hatch green chilies – roast, peeled and seeded
- 1 (14.5 oz.) can diced tomatoes (I like chili ready or Mexican flavored) – not drained
- 2 cups Mexican blend cheese
- 12 large eggs
- 2 cups milk
- 1 cup sour cream
- ½ cup water
- 1 teaspoon each – cumin, chili powder and kosher salt
- optional — Feel free to add shredded chicken or black beans for more protein.
Preheat oven to 350°. Spray a 3-quart casserole dish with cooking spray.
Place the cubed bread on the bottom.
Then evenly layer the diced green chilies, tomatoes and cheese over the bread. You can hold a little cheese back to sprinkle on top, if you wanna.
In another bowl, combine the egg, milk, sour cream, cumin, chili powder and salt. Use a whisk or hand mixer to combine.
Pour egg mixture over the casserole dish let it soak in for 15 minutes.
Bake for 50 minutes at 350°F.
Cool for 10 minutes – it will deflate, don’t be sad.
Diva Tip – Use a loaf of day old baguette. I find them for 80¢! You want the hearty, crunchy bread crusts to give it more a crunch and texture on the edges.
This casserole is always a hit. It’s almost addictive, the creaminess followed by that gentle heat. So good! If you’re making it for a gathering, like brunch – make a double batch!