HATCH CHILI AND TOMATO CASSEROLE

Serve delicious Hatch chilies for breakfast, lunch or dinner with this moist,
fluffy, creamy, cheesy, tomatoey, peppery casserole!

Servings: 8 servings

Author:

Prep Time
15 minutes

Cook Time
50 minutes

Resting time
10 minutes

Total Time
1 hour, 15 minutes

Dinner Lunch Meal Prep Breakfast and Brunch

American

Vegetarian summer Vegetable casseroles

🧂 Ingredients

8 cups cubed bread

enough tocover the bottom of your casserole dish *see tip below
1 cup diced Hatch green chilies

roast, peeled and seeded
1 14.5 ounce can diced tomatoes

chili ready or Mexican flavored – not drained
2 cups Mexican blend cheese
12 large eggs
2 cups milk
1 cup sour cream
½ cup water
1 teaspoon each - cumin, chili powder and kosher salt

1 Preheat oven to 350°F degrees. Spray a 9×13-inch baking dish or 3-quart
casserole dish with cooking spray.
2 Place the cubed bread on the bottom of the dish.
3 Then evenly layer the diced green chilies, tomatoes and cheese over the bread.
You can hold a little cheese back to sprinkle on top, if you wanna.
4 In another bowl, combine the egg, milk, sour cream, cumin, chili powder and
salt. Use a whisk or hand mixer to completely mix together.
5 Pour egg mixture over the casserole dish and let the mixture rest for 10 minutes
to soak into the bread.
6 Bake for 50 minutes at 350°F degrees.
7 Cool for 10 minutes before serving. It will deflate, don’t be sad.