As Halloween approaches, I find myself leaning in the direction of comfort food and, in the Midwest, that means casseroles. This one has a light, eggy … almost fluffy base that's loaded with fire-roasted corn and chiles and oh-so-much cheese! What's not to love?
This recipe calls for hatch chiles, but you can use just about any chile or if you want to ditch the heat, use roasted sweet red peppers instead. I like blending the heat of the peppers with the sweetness of the corn and the creaminess all that cheese brings to the meal. I've found fire-roasted corn in the freezer section and fire-roasted peppers in the canned goods section of my grocery store, but you can also toss both corn and chiles with a bit of oil and roasted them in a 425°F oven for 25-35 minutes or until lightly charred. Peel and deseed the peppers before using them.
This casserole is fantastic when paired with a Tex-Mex inspired salad. I like chopping tomatoes, peppers, and onions and tossing them with more corn and black beans. You can even make a quick dressing by mixing your favorite salsa with equal parts olive oil and a little lime juice. And if you happen nto have leftovers, rest assured that - like most casseroles - this one is equally delicious the next day. Enjoy!
Corn & Hatch Chile Relleno Casserole
- 8 eggs
- ½ cup flour
- 1 cup milk
- 1 tsp baking powder
- 2 cups fire-roasted corn kernels
- 2 cups diced fire-roasted hatch green chiles (or similar) - thoroughly drained
- 3 cups cheddar cheese, divided
- 3 cups Monterey Jack cheese. divided
- 1 diced avocado and bang bang sauce (or similar)
Preheat oven to 350°F. Coat a 9" x 13" casserole dish with nonstick cooking spray; set aside.
In a large mixing bowl, whisk the eggs until light and fluffy. Add the flour and baking powder and whisk until almost no lumps remain. Add the milk and continue to whisk until well combined.
Spread half of the green chiles and corn in the bottom of the prepared dish; sprinkle 1 ¼ cups of both cheeses on top of the chiles and corn. Add the remaining chiles; top with another 1 ¼ cups of both the cheeses. Pour the egg mixture over everything in the dish and top with the remaining ½ cup of both of the cheeses.
Bake the casserole in the preheated oven for 40-45 minutes or until the center of the casserole puffs up and the edges begin to brown.
Allow the casserole to cool for 5-10 minutes before serving with your favorite toppings. I used diced avocado and a generous drizzle of bang bang sauce. Hot sauces, salsa, and taco sauce are all greawt options too.
- Yields: 6-8 servings
- Preparation Time: 1 hour