How to make it

  • I found this recipe on by Chris on The Cutting Board. We liked it, but it was a bit bland for our tastes so we kicked it up a bit to suit our south Texas tastes. There is no pepper that tastes quite like a Hatch chili (they look sort of like poblanos) and when they are in season, snatch them up, and freeze them (instructions can be found at the NM Dept. of Agriculture).
  • To prepare the chilis: blister them either in the broiler, on a comal or a grill; the skin must be blistered away from the chili, wait until you have lots of blistering going on. Put the chilis in a plastic bag and let cool. When cool enough to touch, remove the skin (it should slide right off).
  • Slice through the side of the chili and remove the seeds and membranes, using the side of a spoon is helpful.
  • Spray a casserole 9 x 13 inch, wth pam; place the chilis across the bottom, and put a slice of cheese inside each chili.
  • Brown the ground beef and add the seasonings according to the taco seasoning mix directions.
  • Mix the eggs, flour, milk and pepper together using a whisk.
  • Pour the egg mixture over the chilis; pour the beef mixture on top.
  • Top with cheese.
  • Bake 350 degrees for 30 minutes.
  • When ready to serve top with crema and a dollop of guacamole.

Reviews & Comments 3

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  • pleasantvalleycabins 8 years ago
    This was delicious! Only addition was some enchilada sauce and salsa verde on the top and bake in to bake for 10 minutes. Thanks for sharing. Peg
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    " It was excellent "
    lasaf ate it and said...
    I hope you are still around this site. Your recipes look great. Especially this one.
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  • 22566 9 years ago
    Thank-you for the recipe,will hope to try sometime soon.

    Kind Regards
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