- 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
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 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.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- 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.
- Serve the sauce with slices of the chile relleno casserole.
09/30/2019
recipepes.com
hatch chile relleno casserole with ranchero sauce, recipe
PT15M
PT1H
5
455 calories
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