Hatch Green Chile Egg Puff

Green Chile Breakfast Casserole

The search continues…

I didn’t buy an Inn. If you Google a town’s name and the only images that pop up are of the town’s one and only attraction, beware. Either the town is unapologetically un-photogenic or it doesn’t exist. In this case, it was the later. Mind you, the location exists – I stayed there, but there’s no town – just a short stretch of houses lining a country road. I’m looking for a small-town rural Inn, not no-town rural.

I’m content with the outcome. This trip helped me clarify what I don’t want, I’ve also lost my Inn-assessing virginity, and I enjoyed a short mini-vacation in the beautiful southwest.

During this short trip, I stayed at two separate B&Bs and both places managed to serve a version of green chile egg casserole…the ubiquitous Southwest breakfast of champions. There’s a lot of recipes already out there – all very similar. This is my version using Hatch green chilies:


Hatch Green Chile Egg Puff

  • Servings: 4 generous servings
  • Print
I cook my puff a little longer ensuring a crisp crust along the sides and bottom.

Ingredients

  • 3 Tablespoons butter, melted
  • ⅓ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Pinch of white pepper
  • 5 eggs
  • 4 oz. can Hatch green chilies (I used the “Hot” version, but they also have a “Mild” version for those who don’t like spice)
  • 1 cup full-fat cottage cheese
  • 4 cups Jack/Colby cheese (grate yourself, do not use pre-shredded)
  • Salsa, sour cream, or guacamole (optional)

Directions

  1. Preheat oven to 350 degrees F. Lightly brush the inside of four large ramekins with some of the butter and set the ramekins on a sheet pan.
  2. In a small bowl, combine flour baking powder, salt and white pepper.
  3. In a larger bowl, beat the eggs well; add green chilies and juice, cottage cheese, and remaining butter. Stir well to combine. Add flour mixture and gently stir until flour is incorporated. Fold in most of the cheese, leaving a bit to sprinkle on top.
  4. Pour mixture equally in ramekins and sprinkle with remaining cheese. Bake for about 40 minutes until well puffed and browned. Don’t be alarmed if the big, beautiful, highly-domed puff collapses slightly once removed from the oven. Serve with salsa, sour cream, or guacamole.

San Geronimo de Taos 2

Taos Pueblo, NM

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