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Green Chile Season

A Spicy Breakfast from our Spanish Roots!

Green Chile Breakfast Casserole

 

A couple of weeks ago one of our repeat customers,Cathy H., a nurse from Durango, CO, whose son, Ian lives a few blocks from us here in New Orleans, called to ask if we wanted some Fresh Green Chiles from the Durango, CO-New Mexico area when she came for her vist with her son(She timed her visit with the FREE CLINIC at the Convention Center–to help those without health care!)

A few days later Cathy arrived with several pounds of fresh green Hatch chiles. Gil peeled them, de-seeded them, and roasted them ..and then the fun began….

WE searched for great Green Chile recipes to serve our guests for breakfast…One of our favorites is the photo above from a great blog with terrfic recipes, Kaylyn’s Kitchen

Also, we had another recipe that we finally decided to use called Green Chile Breakfast Puff
If you can find Green Hatch Chiles in your local grocery store, trying roasting the fresh ones. Otherwise, use the canned Hatch green chiles in the Mexican section of the store.

Green Chile Breakfast Puff
Ingredients:
5 eggs
1/4 cup flour
1 tsp. baking powder
1 tsp. salt
1 cup cottage cheese
4 cups grated cheese- Jack & Colby
1/4 cup melted butter
4 oz green chills, chopped

• Preheat oven to 350°
• Beat eggs well.
• Mix, in flour, baking powder, salt, cottage cheese, melted butter, green chilis, and 2 cups of cheese.
• Pour into a greased 7″x9″ glass baking dish and sprinkle remaining cheese on top.
• Bake 30-45 minutes–allow casserole to rest for 20 minutes before serving

Yield:8 Servings

Green Chile Dip(Another favorite)
Ingredients:
5 eggs
1/4 cup flour
1 tsp. baking powder
1 tsp. salt
1 cup cottage cheese
4 cups grated cheese- Jack & Colby
1/4 cup melted butter
4 oz green chills, chopped

• Preheat oven to 350°
• Beat eggs well.
• Mix, in flour, baking powder, salt, cottage cheese, melted butter, green chilis, and 2 cups of cheese.
• Pour into a greased 7″x9″ glass baking dish and sprinkle remaining cheese on top.
• Bake 30-45 minutes–allow casserole to rest for 20 minutes before serving

Yield:8 Servings

Needless to say, when we served our guests this spicy casserole for breakfast….they really enjoyed it….with cheese grits, and corn tortillas, and cilantro, garlic butter, and Homemade Buttermilk biscuits…And a nice serving of Fresh Fruit to cool things off to finish the meal!

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