CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese
- Preheat the oven to 400°.
- Lightly coat an 10 inch round cake pan with non-stick cooking spray.
- In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
- In another large bowl, whisk together the sour cream, eggs, and corn.
- Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
- Spread evenly in the prepared pan.
- Bake 30 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack.
- Serve warm or at room temperature.
- Garnish with minced green onions, sour cream and minced cilantro.
HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.
They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.
True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.
Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.
Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.