Casserole with Hatch Chile Rellenos and Ranchero Sauce

Ingredients

• 4 egg whites
• 1 cup evaporated milk
• 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
• ½ teaspoon cumin
• 1 red bell pepper, sliced
• 1 tablespoon all-purpose flour
• 1 (14.5 ounce) can chicken broth

Step 1

Preheat your oven to 350°F and lightly spray a 9x13-inch baking dish with cooking spray. In a bowl, beat the egg whites until they form stiff peaks, then gently fold in the evaporated milk, flour, and a pinch of salt. Spread half of this egg mixture evenly across the bottom of the baking dish. Lay the Hatch chiles flat over the egg whites, then sprinkle the Oaxaca cheese on top. Cover with the remaining chiles and the rest of the egg mixture.

Step 2

Pop the dish in the oven and bake for about 30 minutes, or until the eggs are set and the casserole is firm.

Step 3

While the casserole is baking, heat some oil in a medium saucepan over medium-high heat. Sauté the onion and garlic for a couple of minutes until they’re fragrant. Stir in the chile powder, salt, and cumin, cooking for another minute before adding the bell peppers. Let them soften for 3 to 5 minutes. Sprinkle in the flour and cook, stirring, for about 2 minutes. Slowly pour in the broth while stirring to keep things smooth. Bring the sauce to a boil, then lower the heat and let it simmer gently until the casserole is ready.

Step 4

Once everything’s done, slice up the casserole and serve it with the warm ranchero sauce on the side. Enjoy!