Some days you just don’t have time for Chile Rellenos–especially when making enough for a family of four. But you still crave a little gooey goodness.

Of course it helps if you have a stash of home canned Hatch Chiles straight from New Mexico.

But if aren’t so fortunate, a lot of local groceries stores are touting Hatch Chiles on sale right now. Even a few, like our local Schoolhouse Produce, are roasting chiles on site!

Here is a simplified version that serves 6-8 and can cook up in less than five minutes if need be.


1 lb (or 1 pint jar) Hatch Green Chiles, roasted & peeled

2 ounces Tillamook Aged White Cheddar or Monterrey Jack (Or both!)

2 ounces Cream Cheese

1/4 C half and half

6 egg whites

6 egg yolks

Fresh or Dried Onion

Fresh or Dried Garlic

Salt

Pepper


  1. Grease a 2-qt baking dish and preheat oven 350º if baking.
  2. Whip the egg whites* until ribbons fall from the whip/beater. If for some reason your whites do not quite reach this stage the recipe should still work. The goal is light and fluffy egg whites. Set aside.
  3. Combine the yolks**, half and half, and cream cheese. Blend until smooth.
  4. Arrange the roasted chiles in the bottom of an oven safe casserole dish. Sprinkle onion, garlic, salt and pepper over the chiles. Spread a layer of cheese over the chiles.
  5. Pour the yolk mixture over the top of the cheese, then spoon the egg whites over the top.
  6. Bake at 350 for 20-25 minutes or until golden and eggs have set OR microwave for 2-3 minutes until eggs are nearly set. Broil on low until the top is golden and eggs are set.

Enjoy with homemade sour cream, chopped tomatoes or salsa on top!


* I often use my hand blender to whip up the egg whites. Make sure it is good and clean with no yolks. ** On the flip side, after a little rinsing the hand blender can then be used to whip up the yellows, no problem.

 

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