New Mexico Hatch Chile Casserole with Chef Ida’s Roasted Tomatillo Salsa

A breakfast casserole that combines eggs, Hatch Chiles, and tomatillo salsa that is true to New Mexico. Recipe courtesy of Chef Tim Fraker from Melissa’s.

PREP TIME
EGG TEMP
350°F/176°C
COOK TIME
SERVINGS
CORE INGREDIENT
Vegetable
Advertisement

Ingredients

Main

  • Tbsp. olive oil 
  • medium Sweet Onion – minced 
  • Tbsp. kosher salt 
  • Tbsp. freshly ground pepper 
  • Tbsp. granulated garlic 
  • 1 lb (0.5 kg) sourdough bread – cut into 1 inch (3 cm) cubes 
  • New Mexico Hatch Chiles – roasted; peeled; seeded; diced 
  • 1 3/4 cups (420 ml) sour cream 
  • 1/2 cups (120 ml) Tomatillo Salsa 
  • 1/4 cups (60 ml) minced cilantro 
  • 10 large eggs 
  • 3 1/2 cups (840 ml) half-and-half 

Chef Ida’s Roasted Tomatillo Salsa

  • 1 lb (0.5 kg) tomatillos – husked and rinsed 
  • serrano chiles – stems removed 
  • fresh garlic – unpeeled 
  • yellow onion – peeled 
  • 1/4 cups (60 ml) fresh cilantro 
  • tsp. kosher salt 

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

See Accessory
Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

See Accessory
Perforated Cooking Grid

The Perforated Cooking Grids allow the flavor to reach the food while cooking fish or small foods li...

See Accessory
Rectangular Drip Pan

The Drip Pans feature an easy to clean, non-stick surface and have the Big Green Egg logo embossed i...

See Accessory

Instructions

Main

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

The next day, set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. 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.

Step 5

Serves 10.

Chef Ida’s Roasted Tomatillo Salsa

Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C

Step 2

Place tomatillos, chiles, garlic, and onion on a Perforated Cooking Grid 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.

Popular Recipes

Rum Grilled Pineapple

Grilling fruits gives them an amazing flavor and they can be used in so many ways to enhance both sw...

See Recipe
Pork Tenderloin

Pork Tenderloin seasoned with Big Green Egg Sweet & Smoky Seasoning and Big Green Egg Sweet & Smoky ...

See Recipe
Hot and Fast Brisket

The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the t...

See Recipe
Over the Top Chili

Thank you to our friends at Greensbury Market for the beef that inspired this recipe.

See Recipe
Rib-Eye Steak with Mushroom Whiskey Cream Sauce

See Recipe
Advertisement
The Community App for The Big Green Egg
DOWNLOAD