By contributing writer Andrea Green
We are quickly approaching my favorite time of year—hatch green chile roasting time! Hatch green chiles are a popular southwestern crop. Late summer into fall, local farmer’s markets are full of vendors selling roasted chiles.
Once hatch green chile roasting time hits, these chile relleno appetizer squares start showing up at potlucks and BBQs here in the southwest. The squares are full of flavor without any heat. So don’t worry about serving anything too spicy to your guests or sensitive kiddos.
If you don’t live where Hatch green chiles are grown, you just need to pop into your grocery store, head down the Mexican food aisle, and pick up a 4-ounce can of green chiles. You will still get the great flavor of green chile in your dish.
I did snap a picture of the squares before they go in the oven because once you pour the eggs over, you might find yourself wondering, “Are there really enough eggs for this recipe?” Don’t worry, the six eggs won’t cover the cheesy layers, but there are enough of them to make the squares hold together.
- 4 cups shredded Monterey Jack cheese
- 1 can chopped green chiles or ¼ cup chopped roasted Hatch green chiles
- 1 cup frozen corn
- 6 eggs, beaten
- Preheat oven to 300 degrees.
- Layer 2 cups cheese in the bottom of a lightly greased 12x8x2 inch baking dish.
- Layer chiles and corn. Top with remaining cheese.
- Pour beaten eggs over layers.
- Bake for 45 minutes or until the center is firm.
- Cut into appetizer sized squares and serve.
If you are looking to send these squares over the top, pipe a bit of guacamole on each one. Yum!
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