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Hatch Chili and Tomato Casserole

HatchChiliCasseroleSlice3

 

 

 

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.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

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, with my tea and crumpet taste buds, because the intense flavor and mild heat are so beautifully balanced.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

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? HatchChilisInSeason1

 

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 Flavorblank

 

 

So, you bought a box of Hatch chilies – now what do you do?

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

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.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery 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 belowSuch a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!
  • 1 cup diced Hatch green chilies – roast, peeled and seededSuch a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!
  • 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.

 

Here’s How: 

Preheat oven to 350°. Spray a 3-quart casserole dish with cooking spray.

 

Place the cubed bread on the bottom.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

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.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

In another bowl, combine the egg, milk, sour cream, cumin, chili powder and salt. Use a whisk or hand mixer to combine.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

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.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

Diva Tip – Use a loaf of day old baguette. I find them for 99¢!  You want the hearty, crunchy bread crusts to give it more a crunch and texture on the edges.

 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

 

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! By the way, this is the perfect main dish for a Bloody Mary brunch. 

Such a moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!

HATCH CHILI AND TOMATO CASSEROLE

blankPatti Diamond
Serve delicious Hatch chilies for breakfast, lunch or dinner with this moist, fluffy, creamy, cheesy, tomatoey, peppery casserole! 
Prep Time 15 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast and Brunch, Dinner, Lunch, Meal Prep
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 cups cubed bread enough tocover the bottom of your casserole dish *see tip below
  • 1 cup diced Hatch green chilies roast, peeled and seeded
  • 1 14.5 ounce can diced tomatoes 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

Instructions
 

  • Preheat oven to 350°F degrees. Spray a 9×13-inch baking dish or 3-quart casserole dish with cooking spray.
  • Place the cubed bread on the bottom of the dish.
  • 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 completely mix together.
  • Pour egg mixture over the casserole dish and let the mixture rest for 10 minutes to soak into the bread.
  • Bake for 50 minutes at 350°F degrees.
  • Cool for 10 minutes before serving. It will deflate, don’t be sad.

Notes

Feel free to add shredded chicken or black beans for more protein.
Diva Tip – Use a loaf of day old baguette. I find them for 99₵. You want the hearty, crunchy bread crusts to give it more a crunch and texture on the edges.
Keyword Casseroles, Summer, Vegetable, Vegetarian
Tried this recipe?Let us know how it was!

You may also like:  Lasagna with a twist? Diva’s Meatless Mexican Lasagna   A Cheat Sheet for S-t-r-e-t-c-h-i-n-g Meat  Cheese Enchiladas with Homemade Red Sauce  

 


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