HATCH CHILI AND TOMATO CASSEROLE
Serve delicious Hatch chilies for breakfast, lunch or dinner with this moist, fluffy, creamy, cheesy, tomatoey, peppery casserole!
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.
Tried this recipe?Let us know how it was!