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Hatch Chile Relleno Casserole with Ranchero Sauce
Hatch Chile Relleno Casserole with Ranchero Sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Baked hatch chiles and cheese wrapped in fluffy egg coating.
Ingredients:
  • 4 egg whites
  • 1 cup evaporated milk
  • 0.33333334326744 cup all-purpose flour
  • 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
  • 0.5 teaspoon cumin
  • 1 red bell pepper, sliced
  • 1 tablespoon all-purpose flour
  • 1 (14.5 ounce) can chicken broth
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a 9x13-inch baking dish with cooking spray.
  • In a bowl, beat egg whites until stiff. Gently fold in evaporated milk, flour, and salt. Spread half of the egg white mixture on the bottom of a baking dish. Lay chiles flat over the egg whites. Sprinkle Oaxaca cheese on top. Add remaining chiles and egg white mixture on top.
  • Cook in the oven until eggs are fully cooked and set, approximately 30 minutes.
  • While the casserole is baking, warm oil in a medium saucepan over medium-high heat. Sauté onion and garlic for 2 minutes, then mix in chile powder, salt, and cumin. Cook and stir for 1 more minute. Add bell peppers and cook until tender, about 3 to 5 minutes. Stir in flour for 2 minutes. Gradually pour in broth, stirring constantly to prevent clumps. Bring to a boil, then lower heat and simmer until the casserole is done.
  • Serve the sauce alongside the chile relleno casserole slices.

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