HATCH CHILE CASSEROLE w/ ROASTED TOMATILLO SALSA
- 2 Tbsp. olive oil
- 1 medium Sweet Onion – minced
- 1 Tbsp. kosher salt
- 1 Tbsp. freshly ground pepper
- 1 Tbsp. granulated garlic
- 1 lb. sourdough bread – cut into 1-inch cubes
- 4 New Mexico Hatch Chiles – roasted; peeled; seeded; diced
- 1¾ cups sour cream
- ½ cup Tomatillo Salsa
- ¼ cup minced cilantro
- 10 large eggs
- 3½ cups half-and-half
- Heat the oil in a Cast Iron Skillet or Dutch oven. Add onion, and season with the salt, pepper and garlic. Cook until translucent, set aside.
- In a large bowl, combine bread, Hatch chiles, sour cream, sautéed onion, tomatillo salsa, and cilantro until well blended. Pour the mixture into a buttered 9 x 13 Rectangular Drip Pan.
- Whisk the eggs with the half-and-half and pour over the bread mixture. Adjust the seasonings, if needed, cover and refrigerate overnight so it will set.
- The next day, set the EGG for indirect cooking with the convEGGtor at 350°F. Remove the casserole from the refrigerator 30 minutes before you plan to bake it. Bake the casserole until set and golden brown. This should take about 1 hour. Top with salsa and sour cream, if desired, and serve hot.
Roasted Tomatillo Salsa Ingredients
- 1 pound tomatillos – husked and rinsed
- 5 serrano chiles – stems removed
- 2 fresh garlic – unpeeled
- 1 yellow onion – peeled
- ¼ cup fresh cilantro
- 1 tsp. kosher salt
Roasted Tomatillo Salsa Method
- Set the EGG for indirect cooking with the convEGGtor at 400°F.
- Place tomatillos, chiles, garlic, and onion on a pizza pan or cookie sheet. Roast for about 25-30 minutes or until onion is tender and tomatillos have released their juice. Let cool. Squeeze the garlic out of its paper skin. Add all ingredients to a food processor and puree.