PREP TIME
EGG TEMP
350°F/176°C
COOK TIME

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

Big Green Egg

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.

SERVINGS
CORE INGREDIENT
Vegetable

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 

Tags

Casserole
Vegetable

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.

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