Hatch Chile Relleno Bake with Ranchero Sauce

Ingredients 0/14

Step 1

Gently heat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. In a bowl, beat the egg whites until they form stiff peaks, then gently fold in the evaporated milk, flour, and a pinch of salt. Spread half of this egg mixture evenly across the bottom of your dish. Lay the chiles flat on top, sprinkle with the Oaxaca cheese, then add another layer of chiles before pouring over the rest of the egg mixture.

Step 2

Pop the dish into the oven and bake for about 30 minutes, or until the eggs have set nicely.

Step 3

While that’s baking, warm some oil in a medium saucepan over medium-high heat. Toss in the onion and garlic and sauté for a couple of minutes until fragrant. Stir in the chile powder, salt, and cumin, cooking for another minute before adding the bell peppers. Let those soften for 3 to 5 minutes. Sprinkle the flour over the veggies and stir well, cooking for 2 more minutes.

Step 4

Gradually pour in the broth, stirring constantly to keep it smooth. Bring the sauce to a boil, then lower the heat and let it simmer gently until your casserole is ready.

Step 5

When everything’s done, slice up the bake and serve it with that flavorful ranchero sauce on the side. Enjoy!