Hatch Chile Relleno Casserole With Ranchero Sauce Recipe

Name: Hatch Chile Relleno Casserole With Ranchero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Sauce:; 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

Servings: persons

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
Sauce:
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

1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2
Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
3
Bake in the preheated oven until eggs are set, about 30 minutes.
4
While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
5
Serve the sauce with slices of the chile relleno casserole.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 egg whites, 1 cup evaporated milk, 1/3 cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Hatch Chile Relleno Casserole With Ranchero Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hatch Chile Relleno Casserole With Ranchero Sauce

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