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Hatch Chile Relleno Bake
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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
8 servings

Ingredients
- 4 egg whites
- 1 cup evaporated milk
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 pound Oaxaca cheese, shredded
- 27 ounces canned Hatch chile peppers, sliced open
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 2 cloves garlic
- 3 tablespoons New Mexico chile powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 red bell pepper, sliced
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can chicken broth
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 9x13-inch baking dish by spraying it with cooking spray.
2
In a separate bowl, whisk egg whites until they become stiff and frothy. Gently combine the whipped egg whites with evaporated milk, flour, and salt in a smooth mixture. Pour half of the egg white mixture into the prepared baking dish, creating a base layer. Arrange chiles flat on top of the egg white mixture. Sprinkle Oaxaca cheese evenly over the chiles, followed by a layer of remaining chiles and egg white mixture.
3
Place the baking dish in the preheated oven and bake until the eggs are fully set, approximately 30 minutes.
4
While the casserole is baking, heat oil in a medium-sized saucepan over high heat. Sauté diced onion and minced garlic for 2 minutes, stirring occasionally. Add a pinch of chile powder, salt, and cumin to the saucepan and cook for another minute, stirring constantly. Add sliced bell peppers and cook until they become tender, taking around 3 to 5 minutes. Mix in flour and stir for an additional 2 minutes. Gradually add broth to the saucepan, stirring continuously to avoid lumps. Bring the mixture to a boil and then reduce heat to low, allowing it to simmer until the casserole is ready.
5
Serve the savory sauce alongside slices of the chile relleno casserole.