Rating: 3.58 stars
361 Ratings
  • 5 star values: 80
  • 4 star values: 123
  • 3 star values: 100
  • 2 star values: 41
  • 1 star values: 17

This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.

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  • Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

Reviews (7)

361 Ratings
  • 5 star values: 80
  • 4 star values: 123
  • 3 star values: 100
  • 2 star values: 41
  • 1 star values: 17
Rating: 5 stars
07/27/2019
Easy to make! Hatch green chilis in the can be found in most grocery stores in vegetables or the Mexican food areas. Different and fun! Who wouldn’t love this! May take suggestion by another person who commented and make at Thanksgiving!
Rating: 4 stars
11/03/2018
Hatch are the same an Anaheim chilies.
Rating: 5 stars
11/11/2017
I LOVE this recipe! I serve it at potlucks, BBQ's, Thanksgiving, with ham, etc.. It's a great side dish and everyone raves about it.
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Rating: 4 stars
10/14/2017
This recipe calls for 4 ounces of green chiles whereas the recipe in her cookbook "Vegetables" calls for 14 ounces. Which is it?
Rating: 5 stars
08/13/2017
I made this as a side dish for a summer time family BBQ and it was a total hit! I used frozen corn and only had 4 whole eggs and it still was amazing. I also found some hatch chile monterey jack cheese and it enhanced the flavor nicely. Will definitely make this again! No leftovers!
Rating: Unrated
11/26/2012
I made this for Thanksgiving and it was so good, I loved it!! I made half the recipe and used a 7 ounce can of green chiles.
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Rating: Unrated
11/23/2012
Unbelievably good and easy to make! I made this for Thanksgiving so doubled and used Hatch chilies from our annual family chile roast. This dish travels easily-I put it together in an aluminum pan (no butter/hot casserole dish), adding the eggs/cream mixture just before putting it into the oven about an hour before dinner. Definitely a bit hit with a request to add as a regular T-Day side.