Meatless Monday - Hatch Chile Casserole
Hatch Chile Casserole In this quest for healthy, I am always looking for new recipes with layers of flavor. One of my favorite Chef’s in the one and only Nancy Waldeck introduced me to Hatch Chilies and yet another...
In this quest for healthy, I am always looking for new recipes with layers of flavor. One of my favorite Chef’s in the one and only Nancy Waldeck introduced me to Hatch Chilies and yet another fabulous recipe and yet another thing to Celebrate as it is …Hatch Chile Season! Hatch Chiles hail from Hatch, New Mexico and their unique flavor, (and fantastic marketing efforts:)have made them a treat that is enjoyed all over the U.S. Harvested in late August, just about now, they appear in speciality stores and on the menus of trendy restaurants. You can even find them in a tin in the local grocery store. Thank you Nancy for always finding a food to celebrate!
I also like these Chilies in an Egg Bake that is divine as a Breakfast option or a dinner option with a salad. Here is the link to an earlier blog with this recipe.
Black beans are the root of many of my favorite recipes. I have come to love this legume and the Tex Mex flavors that are the complement to this bean. This recipe incorporates some dairy I usually omit, but the flavor combinations are magical. I will opt to serve this as a side over an appetizer to be consumed with Chips like a Salsa. I think I can cut more calories that way!
This Casserole served with a large kale salad will be a great dinner option.
Hatch Chile Cheese Casserole – recipe shared by Nancy Waldeck
- 2 cans (15 ounces) hominy, drained and rinsed well (you can find this in the grocery store next to canned beans)
- 1 package frozen corn, defrosted or 4 ears of corn off the cob
- 1 15 ounce can black beans, drained and rinsed well
- 2 cups halved grape tomatoes
- 1/2 pound chopped, roasted Hatch Chilies - Buy them already roasted at Whole Foods, grill them over a hot flame or under the broiler, or buy 8 ounce tins in the grocery store
- 1 cup chopped cilantro
- 1 tablespoon cumin
- 2 teaspoon smoked paprika
- 1 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly cracked black pepper
- 1 cup shredded Pepper Jack Cheese (I like Cabots reduced fat Pepper Jack)
- 1 cup shredded Parmesan cheese
- 4 cups nonfat Greek yogurt
- 1 cup Pumpkin seeds
- Preheat the oven to 350 degrees.
- In a nonstick sprayed casserole dish, combine the drained hominy, corn, black beans, tomatoes, chiles and cilantro. Add in the cumin, paprika, 1 teaspoon of the salt and the pepper and stir. Sprinkle on the cheeses.
- Using a spatula, spread the yogurt over the entire top of the casserole. (Don't worry if you pick up a little shredded cheese in the yogurt, it will be fine:) Sprinkle with the remaining tsp of salt and the pumpkin seeds. Cook in the preheated oven for about 30 minutes or until deliciously warm and toasty. This is great warm or room temperature!