Ranchero Sauce-Topped Hatch Chile Relleno Casserole

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
• ½ teaspoon cumin
• 1 red bell pepper, sliced
• 1 tablespoon all-purpose flour
• 1 (14.5 ounce) can chicken broth

Step 1

Gently heat your oven to 350°F and giving a 9x13-inch baking dish a quick spray with cooking spray. In a bowl, beat the egg whites until they form stiff peaks, then gently fold in the evaporated milk, flour, and salt. Spread half of this egg mixture evenly on the bottom of the dish. Lay the chiles flat over the egg whites, sprinkle the Oaxaca cheese on top, then add another layer of chiles and finish with the remaining egg mixture.

Step 2

Pop the casserole into the oven and bake until the eggs are set, about 30 minutes.

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 fragrant. Stir in the chile powder, salt, and cumin, cooking for another minute. Add the bell peppers and cook until they soften, around 3 to 5 minutes. Sprinkle in the flour, stirring for a couple of minutes, then slowly pour in the broth, stirring constantly to keep it smooth. Let the sauce come to a boil, then turn the heat down and let it simmer gently until the casserole is ready.

Step 4

When everything’s done, serve the sauce alongside slices of the casserole for a tasty, comforting meal.